Lemon Tahini Salad with Radishes, Dates & Sesame Seeds

I’m a firm believer that when you make a salad, the dressing should be the first part of the title, and that is exactly the case with this lemon tahini salad.

The dressing should be the star. It’s everywhere! It’s on everything! It holds the salad family together and is arguably the matriarch of the whole organization. If a salad is the mob, the dressing is the godfather.

And in this recipe, this dressing is it. Like it’s so good. If I could put it on everything, I would. And arguably, I do. But on this salad it’s a different kind of perfect. The creaminess of the tahini plays perfectly with the crispness of the radishes, the sweetness of the dates and the crunch of the sesame seeds. It’s heaven.

This salad is inspired by my favorite restaurant, Sofreh. Theirs is particularly delicious, but I’ve simplified it so it’s even easier to make at home. It’s basically a classic tahini-and-date salad that’s quick, easy, and still feels bright, crunchy, and special.

Ingredients you’ll need for the lemon tahini dressing

• 2 tablespoons tahini
• 1 large lemon, juiced
• 1 tablespoon honey
• 2 garlic cloves, grated
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
• 2 tablespoons cool water
• 1/4 cup (1 oz) fresh parsley or dill

Ingredients you’ll need for the radish salad

• 2 small (8 oz) watermelon radishes
• 1 small head (8 oz) radicchio
• 5-6 medjool dates, chopped
• 3 tablespoons sesame seeds, for topping

What are watermelon radishes and why are using them here?

Watermelon radishes are these gorgeous, slightly oversized radishes with a pale green exterior and a bright pink interior. They’re mild, slightly sweet, and crunchy, which makes them perfect for salads where you want that crisp bite without the peppery punch.

I like them here because they let they add a firm crunch and tahini, lemon, and dates shine. That said, if all you have on hand are classic red radishes (or even daikon), they’ll work too—it just might give the salad a little extra pepperiness, like arugula or a mild bitter green.

How to bring the salad together

This salad is simple and quick. The most work is the chopping, but after that it’s basically just assembly. Here’s how to pull it all together:

1. To a large bowl, add the tahini, juice from one lemon, and honey. Grate in a garlic clove and mix. Gradually drizzle in the olive oil while whisking. Taste and season with 1/2 teaspoon kosher salt, plus more to taste.
2. Whisk in water and chopped parsley. Taste and season with more salt or lemon juice as preferred. Set aside.
3. Thinly slice the watermelon radishes with either a mandolin or sharp knife.
4. Peel the outer layer of leaves off the radicchio, quarter it, then slice out the core connecting the leaves. Pull apart the leaves and add them to the bowl with the dressing, along with the radishes.
5. Scatter in the chopped dates and mix everything together.
6. Place a pan over low heat and toast the sesame seeds for 1-2 minutes, or until they are gold and fragrant. Scatter these over the salad and serve immediately.

Storage tips and how to prep this salad ahead of time

This salad is perfect to meal-prep for lunches! Here’s the best way to do it:

• Portion the dressing into the bottom of four containers.
• Next, slice the radishes and chop the dates and add them on top of the dressing.
• Quarter the radicchio and remove the core, but don’t pull apart the leaves. Place one quarter of the radicchio in each container.
• Sprinkle with the toasted sesame seeds.

Store in the fridge for up to 5 days. When ready to eat, give it all a toss and enjoy!

Watch the recipe here

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And that is it for this Lemon Tahini Salad!

If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3