Tahini Salad
Updated October 16, 2023
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound zucchini
¼ cup olive oil
Juice of 1 lemon
2 tablespoons tahini
Salt and pepper
Parsley for garnish
Nutritional analysis per serving
7 grams carbs; 191 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 3 grams fiber; 366 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice zucchini into thin rounds with a knife or mandoline.
- Step 2
Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
- Step 3
Toss the zucchini slices with the dressing, and season with salt and pepper.
- Step 4
Garnish: Parsley.
Private Notes
Comments
Surprise Surprise! This was hit. I like zucchini but no one else does. Made this out of curiosity. My husband didn't realize he was eating zucchini! I would pair this with any grilled meat. Interesting side. Next day I did a rough chop on these and used as a base on egg salad sandwiches.
Needs some garlic and lemon juice.
I missed the instruction to add water to create a pourable dressing. Instead, i whisked the mixture to a mayonnaise-like consistency. A fortunate mistake!! It is a lovely vegan mayonnaise substitute. I added cooked Farro, steamed asparagus, steamed sweet potatoes, and pickled red onions (along with the zucchini). Gtrat meatless dinner.
I wouldn’t add water next time as zucchini will “weep” during chilling process. I zested lemon as well as juicing, tasted and added some banana vinegar I have from Rancho Gordo. I think any tropical vinegar would work. I like a salad to be a cool counter to other things. It would also work as the dressing component, mixed with other vegetables. A great way to use summer squash
This salad balances out a heavier dish in a delicious way. Have made several times. I love adding lemon zest each time. Sometimes we have without the tahini and just the lemon and zest. Mandalin makes it easy to get super thin slices lengthwise. Leftovers are versatile. So quick. Definitely worth a try!
This was delicious! Absolutely light and refreshing.