Tahini Salad5 Reviews
- Prep: 30 min
- Ready In: 1 hr
“This is a recipe I learned from my Middle Eastern husband. It is a delicious way to get those very valuable brightly-colored veggies, and at the same time have a little fun. This side salad goes nicely with any main dish.” - by hsyousef
Original recipe yields 4 servings
- Combine the cucumber, tomato, and radish in a bowl with the green onion, mint, and parsley. In a small bowl, stir together the garlic, tahini, lemon juice, and olive oil until smooth; season to taste with salt.
- Toss the vegetables with the dressing until combined. Cover, and refrigerate for 30 minutes before serving.
Amount Per Serving (4 total)
- 357 cal
- 31 g
- 17.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This was absolutely delicious! The mint added such a wonderful flavor. The dressing is way too much for the amount of veggies, though, so I used two very large cucumbers, doubled the rest of the veggi..." See morees and the herbs, and added a green bell pepper (or you could just halve the dressing, but I was making this as a main dish, and I wanted leftovers to take to work for lunch). The dressing is more like a paste after you mix it up, but don't worry--it thins as you toss it with the veggies, but it takes a few minutes of stirring (I would recommend not seeding the cukes, so you'll have more liquid). This is a new favorite!"
"Loved the vegetable combination, but the tahini dressing was a thick lump of paste. I added additional olive oil and lemon juice but it still remained thick and difficult to combine with the salad. ..." See moreFlavor just so-so. I think I'll make the vegetable combination again but use a different dressing."
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