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Big Green Salad with Almond Toast

Active Time: 30 minutes / Cook Time: 3-10 minutes / Total Time: 30 minutes

Makes 4 servings

Big Green Salad w Almond Toast.jpg


  • 1 small shallot, thinly sliced
  • 1 pint grape or cherry tomatoes, halved if desired
  • 1 large bell pepper, any color, chopped
  • 1 small zucchini, quartered lengthwise and sliced
  • 1 large carrot, thinly sliced or shredded
  • 1 stalk celery, thinly sliced
  • 8 tablespoons Tahini Caesar dressing, divided (if you did not make this on Prep day, see the recipe in the Other tab)
  • 8 cups mixed hearty greens (choose a mix with baby kale, chard, and/or spinach)
  • ¼ cup shaved parmesan cheese*
  • To serve:
    • 4 slices almond bread (if you did not make this on Prep day, see the recipe in the Other tab)
    • 2 tablespoons plus 2 teaspoons grass-fed butter, softened**


  1. In a large bowl, toss together the shallot and next 5 ingredients (through celery) with 2 tablespoons of the Tahini Caesar dressing. Set aside.
  2. Toast the almond bread: either place in a large, dry skillet over medium-high and toast for about 3-4 minutes per side, or place on a baking sheet in a 350°F oven for about 5-10 minutes per side. (Unless you have a toaster oven, the bread is too delicate for most toasters.)
  3. Spread 2 teaspoons butter on each of 2 pieces of toast.
  4. Place 2 cups of mixed greens on each of 2 plates. Top each with ¼ of the combined vegetables, 1 tablespoon parmesan, and 1 ½ tablespoons of dressing.
  5. Serve 1 piece of toast and a salad per person for dinner tonight and package up leftovers in airtight containers for lunches tomorrow. Store in the refrigerator until needed.

*Grated parmesan cheese will get lost in the salad. Shredded or shaved parmesan can be hard to find, so you may have to shred your own. A wedge of parmesan lasts forever, though, and we’ll be using it again on Days 5 and 6!

**Softening butter in the Northeast during winter can seem like a pointless gesture sometimes. If you cut the butter into smaller pieces and leave them on the counter for about an hour, they should be soft enough to use. If all else fails, melt the butter and brush it on the bread with a pastry brush!