All The Seeds Salad Recipe

Boil eggs

Place 2 large eggs in a small pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook for 9 minutes for firm-yolked but still creamy centers. Transfer eggs to an ice bath for 5 minutes, then peel and set aside.

Wash and dry greens

Rinse mixed salad greens thoroughly and spin dry or pat dry with paper towels. Place in a large salad bowl and keep chilled.

Shave beets and slice cucumber

Trim tops and bottoms from the red and golden beets and peel if desired. Using a vegetable peeler or mandoline set to a thin setting, shave beets into thin ribbons. Put shaved beets in a small bowl and toss with a pinch of salt and a squeeze of lemon to keep color bright. Slice cucumber thinly on the bias into rounds or half-moons and set aside.

Prepare avocado

Cut avocado in half, remove pit, slice lengthwise while still in the skin and scoop out slices. Arrange avocado slices on a small plate and squeeze a little lemon to prevent browning.

Toast seeds and nuts in a dry skillet over medium heat: add sesame seeds, pumpkin seeds, sunflower seeds, and chopped hazelnuts or almonds. Toast, stirring constantly, until seeds are fragrant and nuts are lightly browned, about 3–5 minutes. Transfer to a plate to cool slightly.

In a small bowl, combine the cooled toasted seeds and nuts with ground coriander, sumac (if using), sea salt and black pepper. Coarsely grind 60–70% of the mixture in a mortar and pestle or pulse briefly in a food processor to create a mix of powder and crunchy bits — leave some texture. Taste and adjust salt.

In a blender or food processor, add 1/2 cup tahini, 1/4 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, the garlic clove, parsley, cilantro, chives and tarragon. Add 2 tbsp water to start. Blend until smooth, stopping to scrape down the sides. If too thick, add more water 1 tsp at a time until the dressing reaches a pourable but creamy consistency (about 2–4 tbsp extra water total).

Season dressing with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity with extra lemon or salt as needed. Chill briefly if not using immediately.

Place the prepared mixed greens in the large salad bowl. Add shaved beets, cucumber slices and avocado slices, arranging them attractively over the greens.

Halve the peeled boiled eggs lengthwise and tuck halves into the salad (or quarter them if preferred).

Drizzle 3–4 tablespoons of the Tahini Green Goddess dressing over the salad (reserve extra dressing to serve on the side). Gently toss or leave mostly composed depending on presentation.

Sprinkle 2–3 tablespoons of the freshly made dukkah evenly over the salad so seeds cling to avocado and egg. Finish with 1 tablespoon extra-virgin olive oil drizzled over top and shave or grate 1 oz Grana Padano over the salad.

Serve immediately with lemon wedges on the side to squeeze over as desired.