Garden salad with celery–tahini dressing
Fresh garden vegetables with a creamy, herb-filled tahini dressing.
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 all vegetables and herbs. Chop lettuce, pepper, cucumber, tomato and one spring onion into a salad bowl. Add half the dill.
- 2
Blend celery, tahini, nuts, lemon, remaining spring onion and dill, garlic powder and water until smooth.
- 3
Toss the salad with enough dressing to lightly coat. Refrigerate any extra dressing promptly.
Contains celery, sesame, walnuts and hazelnuts. The source also serves some salad in nori; seaweed is not part of this adaptation.
Shared with care.
Credited clearly.
The post describes the salad, its dressing and an optional nori presentation. We adapt the salad only. The source specifies 2 tbsp tahini and half a lemon; other amounts, portions and method are untested editorial additions.
Original ingredients, translated: Lettuce, peppers, cucumber, tomato, spring onion and fresh dill. Dressing: celery leaves and stalk, 2 tbsp tahini, garlic powder, hazelnuts, walnuts, half a lemon, dill, spring onion and water.
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