Jerusalem Salad With Tahini

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Salad Recipes

Jerusalem Salad with Tahini

265 Reviews

★★★★★ 4.8/5

Jerusalem salad holds a special place in my heart, bringing to mind the vibrant atmosphere of Jerusalem’s renowned “Mahaneh Yehuda” market. Picture strolling along the market stalls, the air filled with the enticing aroma of ripe red tomatoes, fragrant parsley, and the simmering pots of chickpeas destined to transform into a delicious “Hummus” dish. This salad is a symphony of flavors and textures, featuring freshly chopped tomatoes, crisp cucumbers, hard-boiled eggs, and chickpeas, all harmonized by a knockout tahini dressing. In my version, I’ve swapped the bread croutons for ripe avocado, adding a delightful twist. It becomes a culinary masterpiece, served alongside a slice of high-quality sourdough bread. During winter, a quick sauté of the chickpeas in olive oil lends them a warm and crispy touch, elevating the salad experience.

Nutrition Facts

Per Serving: 403 calories; fat 28.7g; Fiber 8.1g; carbohydrates 25.9g; protein 12.7g

Jerusalem Salad as a Power Booster

Let’s dive into the nutritional wonders of these ingredients. Tomatoes bring antioxidants and vitamins, while cucumbers offer a hydrating crunch and essential nutrients. Hard-boiled eggs provide a protein punch, and chickpeas, besides being a protein source, deliver fiber for a healthy digestive system. Avocado, with its creamy texture, contributes heart-healthy monounsaturated fats. Tying it all together is the tahini dressing, which is a flavor booster and a source of good fats and minerals. This Jerusalem salad isn’t just a feast for the senses; it’s a nutritional powerhouse that makes every bite a celebration of health and taste.

Descriptions

I strongly suggest preparing all the ingredients in the fridge in one plate and a cutting board with a knife on your kitchen table. You can also pre-prep the tahini dressing; when you return home from work, all you need to do is boil the eggs and chop the vegetables.

Directions

Step 1

Start by putting a pot of hot water on and boiling hard-boiled eggs; this is a must in this salad!

Step 2

Cut the vegetables for the salad and transfer them to a serving bowl.

Step 3

Add the chopped hard-boiled eggs and walnuts.

Step 4

Prepare the sauce by mixing the ingredients. You can add some cold water to dilute the dressing as you like.

Step 5

Mix everything and serve immediately.

Note's

Use fresh, ripe vegetables.
You can substitute the tomatoes with cherry tomatoes.
Nuts and avocado are not a must in this salad but hard-boiled eggs are.
Instead of parsley, add lettuce or coriander.
Store in the refrigerator in an airtight container. This salad is best served fresh, but will keep for 1-2 days in the refrigerator once mixed.

Ingredients

Two tomatoes, chopped into small pieces
Two cucumbers, chopped into small pieces
Small Red onion
One clove of garlic, chopped
A drained can of chickpeas
One carrot, chopped into small pieces
Two green onions, white roots, and green tails chopped
Half of avocado
Half a bunch of parsley
Two hard-boiled eggs coarsely chopped
Half a cup of broken walnuts

Salad Dressing

100 grams of tahini (1/3 cup)
Two tbsp of red wine vinegar
1/4 cup of freshly squeezed lemon juice
Three tbsp of olive oil
tsp of salt
1/2 tsp of black pepper
optional: 1/2 tsp of chopped red spicy peppers

Salad Recipes