Recipe by hsyousef
"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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pickle-size Persian cucumbers, diced
green onion, sliced
mint leaves, sliced
Salt, to taste
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!
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 salad. Flavor just so-so. I think I'll make the vegetable combination again but use a different dressing.
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 dressing which i then spooned over falafels. YUM
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 the flavor in it so I did what another reviewer suggested and added yogurt hoping that would help with the consistency. For my single portion I added 3/4 tbsp. of low fat yogurt and that really helped. This has nice flavors so it's definitely worth a try and I ended up enjoying the whole salad very much. Thanks for the recipe!
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 paste that was left over in the can is no problem for me.
Very interesting taste! I gotten sick of bland salads and wanted to try something new.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 357
** Calories from Fat: 279
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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