Tahini Salad

Tahini Salad

5 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h
hsyousef
Recipe by  hsyousef

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. Toss the vegetables with the dressing until combined. Cover, and refrigerate for 30 minutes before serving.

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Reviews (5)

Rate This Recipe
KymInNM
23

KymInNM

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 veggies 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!

KIMAR
11

KIMAR

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. Flavor just so-so. I think I'll make the vegetable combination again but use a different dressing.

RECIPELU
7

RECIPELU

I loved the veggie combination! The tahini, if fresh is a really nice consistancy and the flavours meld nicely with the lemon and olive oil. I did add a dollop of balkan style yogurt to the dressing which i then spooned over falafels. YUM

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 31 g
  • 48%
  • Carbs
  • 17.1 g
  • 6%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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