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Arugula Salad with Chicken, Black Quinoa, and Lemon-Tahini Dressing

By biggirlssmallkitchen · From Open Recipes · 10 ingredients
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Why it works: Lemon and tahini work together. They rank in the top 9% of all ingredient pairs, and 388 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Makes 2 entree servings

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By biggirlssmallkitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon + tahinitop 9% of all pairs
    Aroma overlaplow
    Mentioned together388 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Cucumber + vinegartop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together4,705 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Lemon + white winetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,764 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Quinoa + cucumbertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together85 recipes

    Shared aroma: coumarin (sweet, hay).

  5. White wine + vinegartop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,123 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the carrot

How well each one fits the dish's main ingredients (arugula, quinoa, cucumber, chicken, lemon, white wine, vinegar):

  1. Tomatobetter flavor fit
  2. Broccolibetter flavor fit
  3. Capsicumbetter flavor fit
  4. Carrotthe original

Fit is the average pairing score against arugula, quinoa, cucumber, chicken, lemon, white wine, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).