Celery, dill & tahini dressing
The standalone dressing from Angelovska’s garden salad, ready for another bowl.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Wash the celery, spring onion and dill. Chop roughly.
- 2
Blend everything with 4 tbsp water, adding more water a little at a time until pourable.
- 3
Spoon over vegetables. Cover and refrigerate promptly.
Contains celery, sesame, hazelnuts and walnuts. This is a condiment, not a complete meal.
Shared with care.
Credited clearly.
This is the dressing component of the same post used for the garden salad, offered separately for reuse. The post specifies 2 tbsp tahini and half a lemon. Other amounts, portions and blending instructions are untested editorial additions.
Original ingredients, translated: Celery leaves and stalk, 2 tbsp tahini, garlic powder, a few hazelnuts and walnuts, half a lemon, fresh dill, one spring onion and a little water.
View the original community post Post accessed 26 October 2026. Facebook membership may be required.