Ramadan: Tahini Salad | Submitted By: hsyousef

2 pickle-size Persian cucumbers, diced1 large tomato, diced3 radishes, diced (optional)1 green onion, sliced10 mint leaves, sliced1/3 bunch parsley, chopped1 clove garlic, minced3/4 cup tahini1/4 cup lemon juice2 tablespoons olive oilSalt, to tasteCombine 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. Toss the vegetables with the dressing until combined. Cover, and refrigerate for 30 minutes before serving. Amount Per Serving  Calories: 356 | Total Fat: 31.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 356

Total Fat: 31.1gCholesterol: 0mgSodium: 159mgTotal Carbs: 16.6g    Dietary Fiber: 5.8gProtein: 9g VIEW DETAILED NUTRITION
About: Nutrition Info

Reviewed on Jan. 12, 2007 by KymInNM    This was absolutely delicious! The mint added such a wonderful flavor. The dressing is way too much for the amount of veggies, though, so I used two very large cucumbers, doubled the rest of the veggies and the herbs, and added a green bell pepper (or you could just halve the dressing, but I was making this as a main dish, and I wanted leftovers to take to work for lunch). The dressing is more like a paste after you mix it up, but don't worry--it thins as you toss it with the veggies, but it takes a few minutes of stirring (I would recommend not seeding the cukes, so you'll have more liquid). This is a new favorite! Was this review helpful? [ YES ]
20 users found this review helpful This was absolutely delicious! The mint added such a wonderful flavor. The dressing is way too... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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