Best Lebanese Tahini Salad
Deliciously the best Lebanese Tahini Salad, it's packed with fresh diced tomato, radish, cucumber, and parsley swimming in a creamy and tangy tahini dressing.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad, side
Cuisine: Lebanese, Mediterranean, Middle Eastern
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 193kcal
- 1 medium Cucumber diced
- 1 medium Tomato diced
- 5 medium Radishes diced (see notes)
- ¼ cup Flat leaf parsley chopped
Tahini Dressing
- ½ cup Tahini
- ½ cup Water
- 1 teaspoon Sumac
- 1 small - medium Lemon juiced, or to taste
- 1 small Garlic clove crushed, or to taste
- ¾ teaspoon Salt or to taste
- 1 pinch Cayenne pepper optional, or to taste
In a small bowl, whisk together the tahini, salt, lemon, water, garlic, sumac and optional cayenne pepper until smooth and creamy. Set aside.
½ cup Tahini, ½ cup Water, 1 teaspoon Sumac, 1 small - medium Lemon, 1 small Garlic clove, ¾ teaspoon Salt, 1 pinch Cayenne pepper
In a large bowl, combine the diced tomato, radish, cucumber, and parsley. Toss gently to combine.
1 medium Cucumber, 1 medium Tomato, 5 medium Radishes, ¼ cup Flat leaf parsley
Add the tahini dressing to the bowl and toss to coat the vegetables evenly. Serve cold.
Cucumber, tomato and radish should be close to equal proportions and diced as uniformly as possible.
The tahini salad should be swimming in dressing.
You may enjoy this as a side to tofu skewers
Calories: 193kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 455mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 639IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 2mg