Category: Tahini Dressing

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Tahini Recipes For Salad: Salmon and Spinach Salad With Tahini

https://pixabay.com/en/salad-takeaway-roof-with-dining-1596100/

Salmon is the perfect protein for this Salmon and Spinach Salad With Tahini recipe. It cooks quickly, separates into large, pretty flakes, and stands up to the mint, tarragon, and garlic.

Have This!

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 (6-oz.) salmon fillets, skinned
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoons tahini
  • 2 tablespoons white wine vinegar
  • 1 teaspoon finely chopped garlic
  • 3/4 cup very thinly sliced fennel bulb
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 (6-oz.) pkg. baby spinach

Do This!

  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high.
  • Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Add fillets to pan; cook 4 to 5 minutes on each side or until desired degree of doneness. Cool 5 minutes. Break fillets into large flakes with a fork.
  • Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tahini, tarragon, vinegar, and garlic in a large bowl, stirring with a whisk.
  • Add fennel, mint, parsley, and spinach; toss to coat. Arrange spinach mixture on plates; top with salmon.
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Tahini Recipes For Salad: Tahini Tortellini, Chicken, and Arugula Salad

https://pixabay.com/en/tortellini-tortelloni-2500204/

This tahini tortellini, chicken, and arugula dish is a springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Hearty cheese tortellini, shredded rotisserie chicken, and peppery arugula join forces to create a light

Have This!

  • 1 (9-oz.) pkg. refrigerated cheese tortellini (such as Buitoni), cooked according to pkg. directions
  • 8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
  • 1 garlic clove, finely chopped
  • 1/8 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon granulated sugar
  • 2 teaspoon tahini
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups baby arugula
  • 1/3 cup thinly sliced shallot
  • 3/4 ounce Parmesan cheese, shaved (about 1/4 cup)

Do This!

  • Place tortellini and chicken in a large bowl.
  • Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, tahini, rind, juice, sugar, and pepper; stir with a whisk.
  • Add 2 tablespoons dressing to tortellini and chicken; toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  • Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl.
  • Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
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Tahini Recipes For Salad: Grilled Tahini Lemon Chicken Salad

https://pixabay.com/en/grilled-chicken-quinoa-salad-1334632/

This grilled tahini lemon chicken salad is simple and bright, as it is the kind of main that puts everyone in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it

 Have This!

  • 2 medium lemons
  • 1 1/2 tablespoons chopped fresh oregano
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 2 teaspoons tahini
  • 4 skinless, boneless chicken breasts
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 ounces thin asparagus
  • 8 green onions, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 (5-oz.) pkg. arugula

Do This!

  • Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
  • Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
  • Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  • Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl.
  • Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
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Tahini Recipes For Salad: Tahini Cobb Salad Sushi

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If you are looking for best tahini recipes for salad dishes, do not look any further as this delicious and yet healthy dish is the answer for your cravings. This Tahini Cobb Salad Sushi is both easy to make and prepare.

Have This!

  • 10 slices bacon
  • 1 avocado
  • 1/2 c. corn
  • 1 tbs tahini
  • 1/2 c. quartered cherry tomatoes
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. crumbled blue cheese
  • 1/2 c. Shredded lettuce
  • 1/2 c. cooked shredded chicken
  • vinaigrette, for dipping

Do This!

  • Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, line 5 slices bacon side by side.
  • Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top. Lay the slices back down.
  • Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips. Bake until the bacon is cooked but still pliable, about 25 minutes. Let cool slightly.
  • Meanwhile, in a small bowl, mash avocados until only small chunks remain. Stir in corn and cherry tomatoes then season with tahini, salt, and pepper to taste.
  • Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap (helps for rolling!).
  • Spread a thin layer of the avocado mixture on top of bacon weave, then top with blue cheese, shredded lettuce, and shredded chicken.
  • Starting from the bottom, tightly roll, then slice. Serve with vinaigrette for dipping.

 

 

 

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Cherry-and-Port-Glazed Rack of Lamb With Tahini Sauce

https://pixabay.com/en/meat-lamb-chop-food-grilling-1916511/

Pique your senses with this cherry-and-port-glazed rack of lamb with tahini sauce recipe with cherry preserves, thyme, port, and sea salt.

Have This!

  • 1 1/2 c. cherry preserves
  • 3/4 c. ruby port
  • 1 clove garlic
  • 4 sprig fresh thyme
  • 1 tbsp. chopped thyme leaves
  • 2 rack lamb
  • Salt
  • Pepper
  • Tahini Sauce

Do This!

  • Preheat oven to 450 degrees F. Line a roasting pan with aluminum foil and set aside. In a small saucepan over medium heat, bring cherry preserves, port, garlic, and thyme sprigs to a boil.
  • Let boil for 2 to 3 minutes, then remove from heat. Reserve one-third sauce for basting and set aside remaining for serving.
  • In a small bowl, combine chopped thyme, 3/4 teaspoon sea salt, and 1 teaspoon freshly ground pepper, and rub over lamb.
  • Set racks upright in the prepared pan by propping them against each other, with meaty sides facing out and bones crisscrossing.
  • Roast lamb for 15 minutes. Continue to roast lamb, basting with reserved cherry-port sauce every 5 minutes, until meat reaches desired doneness — an additional 10 minutes for rare, 15 for medium-rare, 20 for medium. Allow lamb to rest for 15 to 20 minutes
  • . Carve between ribs and serve with tahini sauce.
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Spinach and Pine Nut Stuffed Leg of Lamb With Tahini Sauce

https://pixabay.com/en/lamb-appetizer-chop-food-fresh-2310525/

Sweet golden raisins and buttery pine nuts are the perfect complements to this flavorful spinach and pine nut stuffed a leg of lamb with tahini sauce dish.

Have This!

  • 3 tbsp. olive oil
  • 1 large yellow onion
  • 1 package baby spinach
  • 2 clove garlic
  • 1/2 c. pine nuts
  • 1/2 c. golden raisins
  • 1 boneless leg of lamb
  • 1 tbsp. salt
  • Tahini sauce for serving
  • 1 tsp. Freshly ground pepper
  • 1 tsp. sweet paprika
  • A tsp. ground coriander

Do This!

  • Preheat the oven to 400 degrees F. Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and sauté until softened, about 8 minutes.
  • Add the spinach and garlic, and sauté until the spinach is wilted about 4 minutes. Remove the pan from the heat and stir in the pine nuts and raisins.
  • Sprinkle the lamb with 1/2 tablespoon of salt and 1/2 teaspoon of pepper, then flip the meat and repeat.
  • Sprinkle one side with paprika and coriander, then evenly spread the spinach mixture on that side. Roll the lamb up from one long side then tie it with kitchen twine every 2 inches.
  • Transfer the lamb to a roasting pan and roast until an instant-read thermometer reaches 140 degrees F when inserted into the center (lamb will be medium-rare), about 1 hour.
  • Remove the lamb from the oven and let it rest 10 minutes before removing the twine and slicing.
  • Serve with tahini sauce

 

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Lamb Chops- Tahini with Chickpeas and Swiss Chard

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This lamb chops- tahini with chickpeas and swiss chard recipe is full of Mediterranean ingredients, including chickpeas, greens, and lemon, comprise this quick and easy lamb chop dish.

Have This!

  • 15 rib lamb chops
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 2 tbsp. olive oil
  • 3/4 lb. Swiss chard
  • 1 can chickpeas
  • 2 tsp. tahini
  • 1 roasted red pepper from a jar
  • 1 tsp. minced garlic
  • 3 tbsp. chopped fresh oregano or parsley
  • 1 tsp. grated lemon zest
  • 2 tbsp. lemon juice

Do This!

  • Season lamb chops with half of the salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
  • Add half of the chops and cook 2 to 3 minutes per side for medium doneness. Transfer to a plate and loosely cover with foil while cooking remaining chops. Add to a plate and cover with foil.
  • Discard all but 1 1/2 tablespoons fat from skillet. Add Swiss chard and sauté 1 minute until wilted. Add chickpeas, tahini, red pepper, garlic, and oregano and continue to sauté 2 minutes. Remove from heat; stir in lemon zest, lemon juice, and remaining salt and pepper.
  • Spoon the chickpea mixture onto plates and top each with 3 lamb chops.
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Prosciutto Wrapped Asparagus With Tahini Sauce

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This prosciutto wrapped asparagus with tahini sauce is so far the easiest, tastiest appetizer with just three ingredients and ten min prep.

Have This!

  • 6 ounces sliced prosciutto, halved horizontally
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • Tahini sauce for serving

Do This!

  • Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear.
  • Repeat with remaining prosciutto and asparagus.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add asparagus and cook until prosciutto is crisp and asparagus is tender- about 2-3 minutes.
  • Serve immediately with tahini sauce.

 

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Grilled Asparagus and Shiitake Tacos With Tahini Sauce

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For a fresh healthy spin on Mexican dish, try these grilled asparagus and shiitake tacos with tahini. It is also healthy than any ordinary taco dish.

Have This!

  • 3 tbsp. canola oil
  • 4 garlic cloves, crushed with press
  • 1 tsp. ground chipotle chile
  • 1/2 tsp. Kosher salt
  • 8 oz. shiitake mushrooms, stems discarded
  • 1 bunch green onions, trimmed
  • 8 corn tortillas, warmed
  • 1 c. homemade or prepared guacamole
  • Lime wedges
  • cilantro sprigs
  • Tahini sauce for serving

Do This!

  • Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt.
  • Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes.
  • Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.
  • Cut asparagus and green onions into 2″ lengths and sliced shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and tahini sauce.

 

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Tahini-Asparagus Parmesan Soup Recipe

https://www.lecremedelacrumb.com/asparagus-parmesan-soup

This tahini-asparagus parmesan soup recipe is rich and creamy asparagus soup on the table in 30 minutes with cheesy parmesan and a hint of lemon.

Have This!

  • 2 pounds asparagus spears, chopped into 1-inch pieces
  • 2 tablespoons butter
  • ½ white or yellow onion, diced
  • 2 tsp. tahini
  • 1 tablespoon minced garlic
  • juice of a ½ medium lemon
  • 4 cups chicken or vegetable broth
  • 1 cup milk – I used fat-free half & half
  • 1 cup shredded parmesan cheese
  • 2 teaspoons salt
  • ½ teaspoon black pepper

Do This!

  • In a large stockpot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender.
  • Add asparagus, lemon juice, tahini, and chicken/vegetable broth.
  • Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
  • Transfer to a blender and puree until smooth. Transfer back to stock pot.
  • Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated.
  • Serve with additional parmesan cheese as desired.