Parsley Salad with Lemon Tahini Dressing
  • ¼ cup walnuts chopped
  • ¼ cup tahini paste, at room temperature
  • 1 ½ Tbs freshly squeezed lemon juice
  • 1 small garlic clove, finely chopped
  • 2 Tbs water
  • Salt and freshly ground pepper
  • 4 cups fresh flat-leaf parsley leaves, thick stems discarded
  • 4 scallions, thinly sliced crosswise
  1. Toast the chopped walnuts in a small skillet over medium heat. Shake the skillet occasionally, until the walnuts are golden brown, about 4 minutes. Transfer to a plate to cool.
  2. To make the dressing, mix together the tahini paste, lemon juice, garlic, and water. Season with salt and pepper to taste.
  3. In a medium bowl, toss the parsley with the chopped scallions and walnuts. Add the tahini dressing and toss together well. Serve immediately.
  4. **If you’re not into eating parsley you could try this with other peppery greens like arugula, watercress, or escarole. This would also go pretty well with Kale.
Recipe by janie-jean at