Tahini salad is a bright, flavorful dish that combines a creamy tahini dressing with crisp, chunky vegetables. The result is a pleasing mix of textures and tastes—creamy, crunchy, tangy, and savory—making it a refreshing choice for warm-weather meals.
This salad is vegan, gluten-free, and low in carbs when made with the simple dressing below. It also works well as a topping or side for fish tacos.
While not overly decorative, this salad is packed with flavor, quick to prepare, and makes a tasty side for summer gatherings. If you dislike tahini’s distinct taste, note that the dressing is the salad’s defining feature.
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What is tahini?
Tahini is a smooth paste made from ground sesame seeds and is widely used across Middle Eastern and Mediterranean cuisines. Its nutty, slightly bitter flavor and creamy texture add depth to dishes like hummus, baba ghanoush, and dressings.
Depending on the sesame seeds and whether their hulls are removed, tahini can range in color from pale beige to darker brown. It’s versatile—used as a dip, spread, or sauce base—and it provides healthy fats, plant-based protein, and minerals such as calcium, iron, and magnesium.
Carbs in tahini
Tahini is mostly fat and protein from sesame seeds and contains relatively few carbohydrates. A typical 2-tablespoon serving has roughly 3 grams of net carbs, making it suitable for many low-carb and keto-style meals. It also contributes fiber and essential nutrients.
Ingredients
This is a straightforward tahini salad that relies on fresh produce for the best flavor. Use it as a base—additions like garlic, crunchy greens, ground cumin, or feta can personalize the salad to your taste.
- Tahini – choose pure tahini made only from sesame seeds for the cleanest flavor and texture.
- Lemon juice – brightens and balances the richness of the tahini.
- Tomato – any ripe variety works; beefsteak tomatoes add juiciness and substance. Chop into bite-sized pieces.
- Onion – yellow or red onion, finely chopped for sharpness and crunch.
- Cucumber – English or Persian cucumber offers thin skin and a crisp texture.
- Parsley – fresh parsley adds color and a fresh herbal note that complements the sesame.
How to make tahini salad
There are many variations of tahini salad; this simple version highlights fresh vegetables and a creamy dressing.
1. Finely chop the cucumber, tomato, onion, and parsley and place them in a large mixing bowl.
2. Whisk the tahini with lemon juice, salt, and pepper until smooth. If the dressing is too thick, thin it gradually with water until you reach the desired consistency.
3. Pour the tahini dressing over the chopped vegetables and toss gently so everything is evenly coated.
4. Chill the salad for about 30 minutes to allow the flavors to meld, then serve chilled.
Tahini Salad Recipe Tips
Whisk the dressing well so it becomes smooth and creamy. Tahini can separate or thicken in the jar; adding a little water and more lemon helps restore a silky texture.
Season to taste—add more lemon for brightness or salt to enhance the flavors. Cut vegetables to a uniform size for balanced bites and better presentation.
If you prefer the salad components to remain distinct, layer them in the bowl and add the dressing just before serving; otherwise toss and chill to let the dressing penetrate the vegetables.
Storage
Store leftovers in an airtight container in the refrigerator. The salad is best eaten within 2–3 days; the vegetables will keep some crunch, but the dressing will continue to soften them over time.
What to serve with tahini salad?
This salad can be a side dish or part of a main course. Pair it with grilled meats, seafood, or roasted vegetables for a complete meal. Some great options include:
- Grilled chicken – the creamy tahini pairs well with smoky, simply seasoned chicken.
- Falafel – use as a fresh counterpoint to crispy falafel for a Mediterranean-style plate.
- Roasted vegetables – roasted cauliflower, eggplant, zucchini, or peppers complement the nutty dressing.
- Grilled fish – serve alongside salmon, trout, or other fillets for a light, flavorful meal.
- Lamb kebabs – pair with juicy kebabs for a heartier, Middle Eastern-inspired spread.
More easy low carb salads
Try these other low-carb salad ideas for variety and fresh flavors:
Strawberry Halloumi Salad
Pico de Gallo with Avocado
Shrimp Zucchini Salad
Tomato Burrata Salad
Tahini Salad
Angela Coleby
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Ingredients
- 1 cucumber English or Persian
- 1 large beefsteak tomato
- ⅓ cup fresh parsley, chopped
- ¼ cup onion, finely chopped
Tahini Dressing
- ⅓ cup tahini
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water, as needed
Instructions
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Finely chop the cucumber and tomato into even pieces.
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Place the chopped tomato, onion, cucumber, and parsley in a large bowl.
Make the tahini dressing
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In a small bowl, whisk together the tahini, lemon juice, salt, and pepper until smooth. If too thick, thin with water a tablespoon at a time to reach the desired texture.
Assemble the salad
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Pour the dressing over the salad and toss until well coated.
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Chill for 30 minutes, then serve.
Notes
Nutrition
Nutrition values are estimates from an online calculator and should be used as a guide.
Looking for more low-carb dinners? These recipes are keto-friendly, gluten-free, and include both meat and seafood options that families will enjoy.
Each recipe includes ingredients, clear steps, and nutrition info to help you plan meals and track macronutrients.
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