Shellfish Free Za'atar-Tahini Watercress and Cucumber Salad
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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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