Category: Tahini Dressing

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Tahini Recipes For Salad: Flank Steak Panzanella Salad With Tahini

https://pixabay.com/en/salad-fresh-food-diet-health-374173/

This flank steak Panzanella salad with tahini is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

Have This!

  • Cooking spray
  • 1 pound flank steak, trimmed
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons extra-virgin olive oil
  • A tablespoon of tahini
  • 2 tablespoons red wine vinegar
  • 2 cups baby arugula
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced fresh basil
  • 1 pound multicolored heirloom tomatoes, cut into wedges
  • 1 medium cucumber, halved lengthwise and sliced
  • 3 ounces whole-wheat French bread baguette, cubed and toasted

Do This!

  • Preheat grill to medium-high heat.
  • Coat grill rack with cooking spray.
  • Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add steak to grill; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
  • Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tahini, oil, and vinegar in a large bowl. Add arugula, onion, basil, tomatoes, and cucumber; toss.
  • Add steak and bread cubes; toss. Let stand 10 minutes.
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Tahini Recipes For Salad: Vietnamese Pork Salad With Tahini

https://pixabay.com/en/rice-chicken-salad-vietnamese-food-2190645/

With this Vietnamese pork salad with tahini recipe, you can think of this as an impressive salad as a deconstructed version of a spring roll.

Have This!

  • 2 ounces uncooked rice vermicelli noodles
  • 12 ounces ground pork
  • 7 tablespoons fresh lime juice, divided
  • 2 1/2 tablespoons sugar, divided
  • 4 teaspoons fish sauce, divided
  • 1 tablespoon peanut oil
  • 2 tablespoons chopped unsalted peanuts
  • 2 tablespoons sliced green onions
  • 3 teaspoons tahini
  • 2 teaspoons Sriracha
  • 4 cups chopped romaine lettuce
  • 1 cup diagonally cut seeded cucumber
  • A cup diagonally cut carrot
  • Half cup diagonally cut yellow squash
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh mint leaves

Do This!

  • Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
  • Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble.
  • Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, tahini, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
  • Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter.
  • Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.
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Tahini Recipes For Salad: Veggie Tahini Salad in a Jar

https://pixabay.com/en/tomatoes-feta-cheese-basil-1338943/

Make this veggie tahini salad in a jar up to a day ahead. Pack them tightly with the dressing on the bottom, followed by denser ingredients that won’t get soggy while they marinate.

Have This!

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • A teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup chopped a red onion
  • Half cup rinsed and drained canned lower-sodium chickpeas
  • 1/2 cup sliced orange bell pepper
  • Half cup sliced hearts of palm
  • 1/2 cup halved cherry or grape tomatoes
  • 2/3 cup cooked quinoa
  • 2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
  • 1-ounce feta cheese, crumbled (about 1/4 cup)
  • 3 teaspoon tahini

Do This!

  • Combine olive oil, vinegar, mustard, tahini, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.
  • Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, and hearts of palm, tomatoes, and quinoa.
  • Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.
  • Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.
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Tahini Recipes For Salad: Packable Power Tahini Salads

https://pixabay.com/en/salad-fresh-veggies-vegetables-791891/

Pack dressing separately, and drizzle onto packable power tahini salads just before serving. You can also stuff each salad into a quart-sized jar with lid.

Have This!

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup cider vinegar
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • A tablespoon honey
  • 1 1/2 teaspoons poppy seeds
  • A teaspoon minced shallots
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • A cup rinsed and drained canned unsalted chickpeas
  • 1 cup cooked quinoa
  • 4 cups packed fresh baby spinach
  • A cup fresh blueberries
  • 1 cup chopped heirloom tomato
  • 2 tablespoons roasted, salted sunflower seed kernels
  • 3/4 cup thinly sliced ripe peeled avocado
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 2 tablespoons chopped fresh mint leaves

Do This!

  • Combine first 9 ingredients in a small jar.
  • Cover with lid; shake well.
  • Combine chickpeas, quinoa, tahini, and 2 tablespoons dressing; toss well.
  • Arrange 1 cup spinach in each of 4 quart-size containers.
  • Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture.
  • Cover and refrigerate until ready to serve.
  • Drizzle each serving with about 2 1/2 tablespoons dressing.
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Tahini Recipes For Salad: California Steak Salad With Tahini

https://pixabay.com/en/steak-veal-steak-barbecue-grilled-2416655/

This California steak salad with tahini dish is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt.

Have This!

  • 1 large red onion, cut into 1/2-in.-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 teaspoon tahini
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 medium heirloom tomatoes, sliced
  • 1 (5-oz.) container baby arugula
  • 8 ounces cooked salt-and-pepper-seasoned flank steak
  • A ripe peeled avocado, sliced
  • 1/2 cup thinly sliced basil
  • 1/4 cup sliced almonds, toasted

Do This!

  • Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes or until tender, turning occasionally.
  • Place onion in a bowl; cover with plastic wrap. Let stand 10 minutes.
  • Combine oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add onion slices and any accumulated juices to oil mixture.
  • Add tomatoes; toss gently to coat. Let stand 15 minutes, stirring occasionally. Stir in arugula.
  • Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.
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Tahini Recipes For Salad: Greek Tahini Farro and Chickpea Salad

https://pixabay.com/en/farmer-s-salad-salad-greek-2332580/

This Greek tahini farro and chickpea salad work as a great make-ahead lunch that is not shy on flavor. Theworkty farro grain gives the salad great texture, while the crumbled feta adds a delicious tangy flavor with each bite.

Have This!

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 small garlic clove, grated
  • 1/8 teaspoon dried oregano
  • A cup arugula
  • 1/2 cup cooked unpearled farro
  • 2 teaspoon tahini
  • A cup rinsed and drained canned unsalted chickpeas
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced cucumber
  • 2 tablespoons crumbled feta cheese

Do This!

  • Combine oil, vinegar, garlic, and oregano in a bowl.
  • Combine arugula and remaining ingredients in a bowl.
  • Add oil mixture; toss.
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Tahini Recipes For Salad: Baby Kale and Tahini Chicken Salad

https://pixabay.com/en/salad-healthy-food-wooden-bowl-791643/

This bright, colorful baby kale and tahini chicken salad feature soft squash that is perfect in the fall for salads and soups.

Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes.

Have This!

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon tahini
  • 1/2 teaspoon molasses
  • 1/4 teaspoon Dijon mustard
  • A cup baby kale
  • 1/2 cup diced peeled butternut squash, roasted
  • 2 tablespoons red bell pepper strips
  • 2 tablespoons chopped pecans
  • 1/8 teaspoon kosher salt
  • 1 ounce skinless, boneless rotisserie chicken breast, shredded (about 1/4 cup)

Do This!

  • Combine oil, vinegar, molasses, and mustard in a small bowl.
  • Arrange kale on a plate or in a container; top with remaining ingredients.
  • Top with molasses mixture.
  • Add tahini chicken on the top.
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Tahini Recipes For Salad: Black and Blue Steak Salad With Tahini

https://pixabay.com/en/steak-salad-healthy-1735136/

The black and blue steak salad with tahini dish is a combination of spice-rubbed, blackened chicken or steak, tahini, and crumbled blue cheese. It is also a staple of the American gastropub menu.

Have This!

  • 4 ounces whole-wheat French bread baguette, cubed
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • A teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • A 12oz flank steak, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups firmly packed arugula
  • 1/2 cup vertically sliced red onion (from 1 small onion)
  • 2 tablespoon tahini
  • 1/2 ripe avocado, chopped
  • 1-ounce blue cheese, crumbled (about 1/4 cup)

Do This!

  • Preheat broiler to high.
  • Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.
  • Heat a grill pan over medium-high. Combine salt, tahini, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak.
  • Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness.
  • Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
  • Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, tahini, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.
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Tahini Recipes For Salad: Winter Salad with Herbed Tahini Pork Tenderloin

https://pixabay.com/en/spinach-chicken-pomegranate-salad-791629/

Kale and spinach provide a hearty salad base for this winter salad with easy herbed tahini pork tenderloin dish, as it feels with tangy feta, sweet grapes, and a bright olive oil dressing.

Have This!

  • 2 cups baby spinach
  • 2 cups thinly sliced lacinato kale
  • 3 teaspoon tahini
  • 1/4 cup seedless red grapes, halved
  • 2 tablespoons All-Purpose Citrus Dressing
  • 1 tablespoon crumbled feta cheese
  • 3 ounces Easy Herbed Pork Tenderloin

Do This!

  • Combine first six ingredients in a bowl; toss to combine.
  • And finally, top it with pork.
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Tahini Recipes For Salad: Grilled Citrus With Shrimps And Tahini Salad

https://pixabay.com/en/appetite-asian-calories-catering-1238513/

If the weather is mild enough for you to grill, live-fire cooking makes this grilled citrus with shrimps and tahini dish even more delicious, adding a hint of smoky flavor

Have This!

  • 3 lemons, divided
  • 3 oranges, divided
  • 2 limes, divided
  • 1/2 grapefruit
  • 2 large leeks, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh mint leaves, torn
  • 1 teaspoon honey
  • 2 tablespoon tahini
  • 1/2 teaspoon kosher salt
  • 1 pound large shrimp (16/20 ct.), peeled and deveined
  • 4 cups mixed salad greens

Do This!

  • Slice 1 lemon, 1 orange, and 1 lime crosswise into thin slices. Squeeze juice from 2 lemons, 1 orange, 1 lime, and 1/2 grapefruit over a strainer into a measuring cup to equal about 1 cup juice.
  • Place juice in a medium bowl. Peel and section remaining orange.
  • Heat a grill pan over high. Add half of the fruit slices to pan in a single layer; grill 3 minutes on each side or until lightly charred and caramelized.
  • Add charred fruit slices to juice in the bowl. Repeat procedure with remaining fruit slices. Add leek halves to pan; grill 7 minutes, turning to char all sides. Cut leeks crosswise into 1/2-inch slices; add to fruit in a bowl.
  • When fruit slices are cool enough to handle, squeeze juice and charred pulp into the bowl; discard remains. Stir in oil, mint, tahini, honey, and salt.
  • Add shrimp to grill pan in a single layer in batches; grill 2 minutes on each side or until well marked and done.
  • Place cooked shrimp in a large bowl. Add 1/2 cup leek mixture; toss to coat. Combine 3/4 cup leek mixture and salad greens; toss to coat.
  • Divide greens mixture equally among 4 plates. Top evenly with shrimp and orange sections; drizzle with extra leek mixture, if desired.