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Tahini Salad


"This is a recipe I learned from my Middle Eastern husband. It is a delicious way to get those very valuable brightly-colored veggies, and at the same time have a little fun. This side salad goes nicely with any main dish."
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1 h servings 357 cals
Original recipe yields 4 servings

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  • Prep

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  1. Combine 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.
  2. Toss the vegetables with the dressing until combined. Cover, and refrigerate for 30 minutes before serving.

Nutrition Facts

Per Serving: 357 calories; 31 g fat; 17.1 g carbohydrates; 9 g protein; 0 mg cholesterol; 61 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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...

Loved the vegetable combination, but the tahini dressing was a thick lump of paste. I added additional olive oil and lemon juice but it still remained thick and difficult to combine with the sa...

I loved the veggie combination! The tahini, if fresh is a really nice consistancy and the flavours meld nicely with the lemon and olive oil. I did add a dollop of balkan style yogurt to the d...

I like the combination of flavors, but the tahini "dressing" really is too think to be a dressing (it's more like a paste). I was frustrated by the tahini dressing when I made this, but I liked...

It came out perfectly for me. I cut the recipes in half and instead of draining my can of tahini, I used the liquid as a base for the salad dressing. I have other uses for tahini, so the thick p...