Tahini Salad

With Christmas right around the corner

I'm sure we are all loosening our belts,

taking extra portions here and there,

nibbling on some freshly baked sweets

isn't that the fun part about the holidays? 

I went out to eat at a Mediterranean restaurant

and I devoured their tahini salad

with a side of homemade hummus and rice. 

My belly was so full after this meal.

and I'm still thinking about how good this salad was - 

I must go back!

Btw, I was shocked that it was vegan.

Don't you love the healthy stuff that tastes indulgent? :)

Tahini Salad 

3 inches of euro cucumber

1/2 bell pepper

1/4 of a red onion

1 cup of cherry tomatoes

bunch of fresh curly parsley

2 tbsp tahini (without salt)

1 tbsp extra virgin olive oil

1/4 lemon 

kosher salt to taste 

Directions:

1. Dice the veggies into bite size pieces. 

2. Mix the tahini, evoo, lemon juice together until well blended.

3. Toss the veggies with the tahini dressing. Sprinkle with kosher salt to taste.

4. Let it sit for 1 day in the refridge, so that the flavors marinate (and the onion will be less spicy!).
5. Enjoy with a side of brown rice and hummus. 

To note: Tahini is a seed butter made from sesame seeds. It has protein, healthy fat, and tons of great flavor! Double the dressing if you want it more creamy.

What is your healthy indulgence lately?