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–+ servings
Lemon tahini salad topped with sesame seeds and mint in a bowl.

Lemon Tahini Salad with Radishes, Dates & Sesame Seeds

Inspired by my favorite restaurant salad at Sofreh in Brooklyn, this quick tahini salad makes it feel like you brought restaurant quality right to your own kitchen.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings

Equipment

Ingredients

For the lemon tahini dressing
  • 2 tablespoons tahini
  • 1 large lemon, for juicing
  • 1 tablespoon honey
  • 2 garlic cloves, grated
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons cool water
  • 1/4 cup (1 oz) parsley or dill, chopped
For the salad
  • 2 small (8 oz) watermelon radishes
  • 1 small head (8 oz) radicchio
  • 5-6 medjool dates, chopped
  • 3 tablespoons sesame seeds, for topping

Instructions 

  1. To a large bowl, add 2 tablespoons of tahini, juice from one lemon, and 1 tablespoon honey. Grate in 2 garlic cloves and mix. Gradually drizzle in 1/4 cup of olive oil while whisking. Taste and season with 1/2 teaspoon kosher salt, plus more to taste.
  2. Whisk in 2 tablespoons of water and 1/4 cup of chopped parsley. Taste and season with more salt or lemon juice as preferred. Set aside.
  3. Thinly slice 8 ounces of watermelon radishes with either a mandolin or sharp knife.
  4. Peel the outer layer of leaves off the head of 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 5-6 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.
Serving: 7 ozCalories: 306kcalCarbohydrates: 34gProtein: 3gFat: 19g