Green Salad with Piquant Tahini Dressing

Leah Barzel Recipe By
  • Cook & Prep: 25 m
  • Serving: 4
  • Contains:

I usually prepare this salad when its time to clear all the bags of greens out of the fridge to make room for new ones. I place all my remaining greens in a large bowl, soak them in water, wash them well, chop them thinly, and serve with a fabulous tahini dressing.

Ingredients (13)

Salad

Piquant Tahini Dressing

Start Cooking

Prepare the Salad

  1. Slice the cabbage and lettuce thinly. Add parsley and dill, followed by almonds. 

  2. In a food processor, blend all the dressing ingredients together until smooth. 

  3. To serve, pour a small amount of dressing directly on top of salad and serve remaining dressing in a seperate bowl. 

Note:

Undressed salad will last in the fridge for up to three days in a sealed container. Dressed salad will last for one day. 

Tip:

If you dont have blanched almonds, place almonds in a small bowl and pour boiling water over them. Let stand for five minutes and remove peels. 

Credits

Photography: Daniel Lailah

Styling: Amit Farber

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