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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
2 pickle-size persian cucumbers, diced |
1 large tomato, diced |
3 radishes, diced (optional) |
1 green onion, sliced |
10 mint leaves, sliced |
1/3 bunch parsley, chopped |
1 clove garlic, minced |
3/4 cup tahini |
1/4 cup lemon juice |
2 tablespoons olive oil |
salt, to taste |
Directions:
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.
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