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Preheat the oven to 4000F (2000C).
Rinse and halve the cherry tomatoes. Place them cut side up on a baking tray lined with parchment paper or a baking sheet. Sprinkle the tomatoes with herbs de province and a pinch of salt. Place them in the middle of the oven and allow them to bake and dehydrate for about 45 minutes.
Next, make the dressing by whisking together the Tahini, garlic, lemon and orange juice and date paste. Add more lemon and/or orange juice if you want it a bit thinner. You’ll want to give it a quick whisk right before dressing the salad.
Add the zucchini to a medium skillet and sauté it along with the sliced red chili until the zucchini is slightly browned. Toss in the juice of ½ a lemon right before taking it off the stove.
Steam the green beans for 3-4 minutes. You want them to be tender, but still slightly crisp.
In a large salad bowl, mix the lettuce, tomatoes, zucchini, green beans and fresh mint.
Add the dressing right before serving or serve it alongside the salad so individuals can dress their own.