Green salad with tahini dressing

Green salad with tahini dressing

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  • 6
  • Easy
  • Meat-free
  • 20 minutes
  • Woolworths Neil Ellis Sauvignon Blanc 2019


  • For the dressing, whisk:
  • 3 T tahini
  • 3 T olive oil
  • 2 T lemon juice
  • 1 T red wine vinegar
  • 1 garlic clove, crushed
  • honey a dash
  • 2 T plain yoghurt
  • 2 T iced water
  • sea salt and freshly ground black pepper, to taste
  • a mix of rocket, watercress and torn Romaine lettuce hearts

Cooking Instructions

The dressing should be creamy but if it seems too thick, thin it down with water. Drizzle over the greens before serving.

Cook's note: This creamy dressing is also delicious drizzled over roast vegetables.

Find more salad dressing recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Emma Nkunzana

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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