Garden Salad with Kohlrabi and Beets with Fennel Mint Basil Dressing

Butter lettuce, Romaine, Kale, and Spinach. Four staples for a salad. Each bringing in its own texture and flavor to the mix. All of them just from the small patch of home garden.

I was all set to grow some Mesclun greens mix but changed my mind when it came time to plant. Maybe I will still plant some for Fall.

Anyway, it was one of those days. I didn't feel like cooking much. The kids got oatmeal sprinkled with flax meal for dinner, plus broccoli, and celery with peanut butter, of course. I decided to look in the garden and throw together a simple salad for the adults and call it a meal.

Some grated kohlrabi, grated beets, shredded purple cabbage, plus corn kernels and black beans, and a few wedges of tomatoes seemed like just the thing. They were sitting in their own little containers in the fridge waiting to be used up. So, no extra work there.

Some fresh herbs from the garden came together for the chimichurri sauce-like Green-Goddess-ish dressing.

Fennel Mint Basil Oregano Goddess-like Dressing: Combine the ingredients in a blender or food processor and process till smooth.

1 cup packed finely chopped herbs
1 Serrano chili, chopped (use less if preferred)
2 tablespoons tahini
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 teaspoon mirin
2 tablespoon olive oil
salt to taste