4 Serves
20 Mins
Place the ground cumin and ground coriander in a small frying pan over medium heat. Toast the spices for 2-3 minutes until fragrant, then remove from heat.
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Vitamin K
293 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
221 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
373 mg / 1,250 mgPotassium
573 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
8 g / 28 gSugar
25 g / 50 gSaturated Fat
20 g / 20 gCholesterol
121 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a mixing bowl, combine the yogurt and tahini paste. Whisk until smooth.
Stir the toasted cumin, toasted coriander, lemon juice, lemon zest, olive oil, and salt into the yogurt mixture until a thick, uniform dressing is formed.
In a large salad bowl, toss your desired salad greens with a pinch of salt. Divide the salad into individual bowls.
Top each salad portion with a generous dollop of the tahini-yogurt dressing and sprinkle with toasted sesame seeds before serving.
59
g7
g30
g
