Category: tahini recipes

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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: Strawberry-Chicken Salad with Tahini

https://pixabay.com/en/food-mixed-fruits-plate-catering-1447627/

This main-dish strawberry-chicken salad with tahini features juicy strawberries at their seasonal peak.

Have This!

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon white balsamic vinegar
  • A teaspoon honey
  • 2 teaspoons tahini
  • 1/2 teaspoon chopped fresh thyme
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 2 cups halved strawberries, divided
  • 2 (4-ounce) skinless, boneless chicken breast cutlets
  • 1/4 teaspoon smoked paprika
  • Cooking spray
  • 4 cups fresh baby spinach
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons chopped pecans, toasted
  • 1-ounce reduced-fat feta cheese, crumbled (about 1/4 cup)

Do This!

  • Combine 1 tablespoon oil, vinegar, honey, thyme, tahini, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk.
  • Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
  • Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika.
  • Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
  • Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture.
  • Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.
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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: Grilled Balsamic Chicken Salad with Spiced Pecans And Tahini

Free photo: Appetite, Barbecue, Barbeque, Bbq - Free Image on Pixabay - 1239073

With this grilled balsamic chicken salad with spiced pecans recipe, you will want to double the sweet and spicy sautéed pecans for snacking during the week. Sub fresh summer fruit like blueberries or nectarines for the raspberries.

Have This!

  • Cooking spray
  • 2 (6-oz.) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 3 tablespoons pecan halves
  • 1 tablespoon light brown sugar
  • A teaspoon butter
  • 1/4 teaspoon hot sauce (such as Tabasco)
  • 4 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoon tahini
  • 1/2 teaspoon minced garlic
  • 4 cups arugula leaves
  • 1/2 cup fresh raspberries

Do This!

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper and salt.
  • Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into 1/4-inch-thick slices.
  • Place pecans in a small, dry skillet over medium heat; cook 4 minutes or until lightly toasted, stirring frequently.
  • Stir in sugar, butter, tahini, and hot sauce; cook 4 minutes or until coated, stirring frequently. Remove pecan mixture from pan; cool. Coarsely chop.
  • Combine oil, vinegar, mustard, and garlic in a bowl, stirring with a whisk. Divide arugula between two plates.
  • Top evenly with chicken, pecan mixture, and raspberries. Drizzle balsamic mixture over top.
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Tahini Recipes For Salad: Chicken and Arugula Pasta Salad With Tahini

https://pixabay.com/en/pasta-salad-salad-spring-1974762/

Tossing hot pasta with a few ounces of creamy Brie makes for a light, luscious, and flavorful sauce to coat this abundant chicken and arugula pasta salad with tahini dish.

Have This!

  • 6 ounces uncooked whole-wheat fusilli pasta
  • 1 medium shallot, thinly sliced
  • 3 teaspoon tahini
  • 1 garlic clove, thinly sliced
  • 3 ounces Brie cheese, rind removed and finely chopped
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
  • 2 teaspoons cider vinegar
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces fresh baby arugula
  • 1 large heirloom tomato, chopped

Do This!

  • Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
  • Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.
  • Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, tahini, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.
  • Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.
  • Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese.
  • Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
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Tahini Recipes For Salad: Tahini Steak Salad Blue Cheese Vinaigrette

https://pixabay.com/en/food-meal-vegetables-salad-dinner-3171569/

If you don’t love blue cheese, try crumbled feta or grated Parmesan instead. If not treated right, this flank tahini steak salad blue cheese vinaigrette can be a little tough, so cut it thinly and against the grain.

Have This!

  • 1 (1-lb.) flank steak, trimmed
  • 1/4 cup olive oil, divided
  • 2 teaspoon tahini
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 medium yellow squash, halved lengthwise
  • 2 (1/2-in.-thick) slices red onion
  • A red bell pepper, quartered
  • 1 1/2 tablespoons white wine vinegar
  • 1/8 teaspoon sugar
  • An ounce blue cheese, crumbled (about 1/4 cup)
  • 1/2 cup halved grape tomatoes

Do This!

  • Heat a grill pan over medium-high.
  • Coat steak with 1 tablespoon oil; sprinkle with garlic powder, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
  • Place squash, onion, and bell pepper in a large bowl.
  • Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
  • Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese.
  • Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
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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: Kale, Apple, and Almond Tahini Chicken Salad

https://pixabay.com/en/salad-nuts-almonds-441024/

This kale, apple, and almond tahini chicken salad packs a serious crunch and is loaded with superfoods and antioxidants to keep you satisfied and energized.

Have This!

  • 1/4 cup olive oil
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh thyme
  • A teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 12 ounces skinless, boneless chicken thighs
  • 2 tablespoon tahini
  • 6 cups baby kale
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 2 celery stalks, thinly sliced
  • 1 apple, halved and cut into 1/4-in.-thick slices
  • 1/4 cup sliced almonds, toasted

Do This!

  • Combine oil, rind, juice, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk.
  • Place 2 tablespoons juice and tahini mixture in a large ziplock plastic bag; reserve remaining juice mixture
  • Add chicken to bag; seal bag. Let stand at room temperature 10 minutes, turning bag occasionally.
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade.
  • Pat chicken dry. Sprinkle chicken with remaining 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
  • Combine kale, carrots, celery, and apple in large bowl. Add remaining juice mixture; toss to coat.
  • Divide kale mixture evenly among 4 plates; top evenly with chicken. Sprinkle with almonds and remaining 1/4 teaspoon pepper.