Tahini Vegetable Salad
A vibrant, crunchy, and refreshing chopped vegetable salad tossed in a creamy, tangy tahini dressing.
Ingredients
- •3 cups romaine lettuce, finely chopped
- •2 medium Roma tomatoes, diced
- •1 English cucumber, diced
- •1 medium bell pepper, diced
- •2 green onions, thinly sliced
- •1/4 cup fresh parsley, chopped
- •1/3 cup tahini paste
- •2 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •2 tablespoons warm water
- •2 tablespoons extra virgin olive oil
- •Salt to taste
- •1/2 teaspoon ground cumin
Instructions
- 1
Prepare all the vegetables by washing them thoroughly, chopping them into uniform small dice, and transferring them to a large mixing bowl.
- 2
In a separate small bowl, whisk together the tahini paste, fresh lemon juice, minced garlic, ground cumin, and a pinch of salt.
- 3
Gradually whisk the warm water into the tahini mixture until it turns pale, smooth, and creamy.
- 4
Drizzle the extra virgin olive oil into the tahini dressing while continuing to whisk until fully emulsified.
- 5
Pour the creamy tahini dressing over the chopped vegetables just before serving.
- 6
Toss the salad gently until all the vegetables are evenly coated with the dressing, garnish with chopped parsley, and serve immediately.
💡 Chef tips
- Add the dressing just before serving to keep the vegetables crisp and prevent the salad from becoming soggy.
- If you prefer a thinner dressing, add an extra teaspoon of warm water until the desired consistency is reached.
- Store leftover chopped vegetables and dressing separately in airtight containers in the refrigerator for up to two days.
✅ How it should turn out
The finished salad is brilliantly colorful and crisp, offering a nutty, garlicky, and zesty aroma with a perfect balance of fresh crunch and creamy, tangy dressing.