Tahini Salad recipe

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Ingredients

2 pickle-size Persian cucumbers, diced
1 large tomato, diced
3 radishes, diced
1 green onion, sliced
10 mint leaves, sliced
⅓ bunch parsley, chopped
1 clove garlic, minced
¾ cup tahini
¼ cup lemon juice
2 tablespoons olive oil
Salt, to taste

Nutrition Info

356.9 calories
carbohydrate: 17.1 g
cholesterol: : -
fat: 31 g
fiber: 5.6 g
protein: 9 g
saturatedFat: 4.4 g
servingSize: -
sodium: 60.7 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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