For many of us, Holy Week means fasting. This delicious dressing has no oil and it is served ideally with a green salad. I used lettuce, cucumber and radishes. You can make a combination of your choice. This dressing can also be served with boiled vegetables, such as broccoli, zucchini, potatoes, carrots, beets, etc.
Green Salad with Tahini Dressing
- lettuce leaves
- 1 large cucumber, thinly sliced
- 4 medium radishes, thinly sliced
- 1 lemon, juiced
- ½ cup tahini
- warm water, about ¼ cup
- 2 garlic cloves, (optional)
- salt, pepper
Cut or slice the vegetables.
In a bowl, mix tahini, water, lemon juice, garlic and salt and whisk until smooth.
Assemble the salad in a bowl and drizzle with the dressing.
Add freshly ground pepper.
1,1g Saturated fat
The warm water helps the tahini to dissolve and meddle with the rest of the ingredients.
Nutritional facts concern only the tahini dressing.