Israeli Salad with Tahini Dressing
Yield 2 sevings
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Description
A chopped, healthy, and colorful Middle Eastern salad. It’s brimming with fresh vegetables and herbs; they all combine to create an explosion of flavors!Kosher, Pareve
Equipment
Ingredients
For the salad:
- 4 tomatoes finely diced
- 4 Persian cucumbers or one English cucumber finely diced
- 1 small onion (white, yellow, or red) finely diced
- 1/4 cup parsley chopped
- 1/4 cup mint chopped
For the dressing:
- 1/4 cup (60 grams) tahini paste (raw tahini)
- juice from 1/2 lemon
- 1/2 teaspoon garlic powder
- About 1/2 cup (120 ml) cold water
- salt and pepper to taste
Instructions
- Chop all veggies into small pieces, the smaller, the better and place in a large bowl.
Tahini dressing:
- Using a whisk or a fork, mix tahini, lemon juice, garlic powder, and salt. Whisk until thoroughly blended.
- Slowly add the cold water and whisk again. The dressing should become very runny. Taste and add more salt and garlic if needed.
- Before serving, toss the salad with the dressing, mix to combine. Enjoy.
Notes
If making the salad ahead of time, keep the chopped vegetables separate from the dressing. Toss salad with dressing just before serving.
Leftover salad with the dressing will last in the refrigerator for up to a day
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