Anti Inflammatory Za'atar-Tahini Watercress and Cucumber Salad
Peppery watercress, cool cucumber, and paper-thin radishes come together in a salad that looks stunning on the table and takes almost no time to pull off. The real star is the tahini dressing — whisked together with fresh lemon juice, extra-virgin olive oil, za'atar, and a touch of cumin, it's creamy, bright, and deeply savory all at once. Every single ingredient here earns its place from an anti-inflammatory standpoint: olive oil and tahini bring healthy fats, watercress and radishes deliver a serious hit of antioxidants, and lemon juice and garlic add both flavor and functional benefits. There's no processed shortcut in sight, which means you're getting all the good stuff without any of the hidden additives that can sneak into store-bought dressings. Toasted sesame seeds scattered over the top add a gentle crunch and a nutty finish that ties the whole bowl together. This makes four servings, so it's an easy weeknight side or a light lunch that genuinely feels like something you'd order at a restaurant.
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Learn more →Ingredients
4 servings
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra-virgin olive oil
- 1 small garlic clove, finely grated
- 1 ½ tsp za'atar
- ¼ tsp ground cumin
- ¼ tsp fine sea salt
- 2–3 tbsp cold water, as needed to thin
For the salad
- 5 oz watercress, thick stems trimmed
- 1 english cucumber, thinly sliced into rounds
- ¼ cup fresh flat-leaf parsley leaves
- 3 radishes, thinly sliced
For serving
- 1 tbsp sesame seeds, toasted
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
- pinch of red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, olive oil, grated garlic, za'atar, cumin, and salt until smooth. Add cold water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about the consistency of heavy cream.
- 2
In a dry small skillet over medium heat, toast the sesame seeds, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a small plate to stop cooking.
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