Description
Tahini salad is a delicious and nutritious recipe that combines fresh vegetables, cucumbers, tomatoes, and parsley with a creamy tahini-based dressing.
Ingredients
Scale
- 1/4 cup tahini paste (sesame oil)
- 3-4 tablespoons of water
- 1-2 tablespoons of fresh lemon juice
- 1/4 teaspoon salt
Vegetables
- 2 Persian cucumbers
- 2 Roma tomatoes
- 4 ounces finely chopped Italian parsley (half a bunch)
Instructions
- In a small bowl gradually add water over the tahini paste and stir together.
- With a small utility whisk or a spoon mix tahini and water together.
- Continue mixing until you get a creamy texture.
- Add fresh lemon juice and salt
- Give it another mix combining everything, and set it aside.
Vegetables
- Chop vegetables into small pieces, each vegetable is chopped about ¼ of an inch or smaller.
- Pick parsley leaves, wash well, rinse, and chop finely.
- Place all chopped vegetables in a large bowl.
- Pour tahini dressing over chopped vegetables.
- Mix dressing well with vegetables, adjust by adding more lemon and salt if needed.
Notes
- Leftover tahini salad can be stored in the fridge for the next day. Keep in mind that once dressing is added it's best to serve the same day.
- If you use ripe tomatoes you can remove the inside to keep the salad from turning soupy.
- You can make tahini dressing one day earlier but pour over vegetables right before serving.
- Tahini dressing can last in the fridge for 3-4 days.
- I like my tahini salad a bit tangy, once you mix tahini dressing over vegetables you can adjust the taste and add more lemon juice and salt if needed.