1.Add the greens to a large serving bowl and top with red onion, radishes, sunflower seeds, avocado, and dried cranberries (optional).
2.Next, drizzle on tahini and olive oil and squeeze on lemon juice (no need to mix beforehand! The separation makes for more enhanced individual flavors + 1 less dish). Season with salt and pepper, and toss gently before serving.
3.Best when fresh, though leftovers keep (undressed) up to 3 days in the refrigerator.
SALAD •8 cups mixed greens •1/4 cup diced red onion •3-4 radishes, thinly sliced •2 Tbsp sunflower seeds •1 ripe avocado, thinly sliced • 2-3 Tbsp dried cranberries DRESSING •1/4 cup tahini • 1/4 cup lemons, juiced •2 Tbsp extra virgin olive oil •Pinch of sea salt