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Tahini naan salad

tahini naan salad

Tahini is a delicious ingredient but can’t be eaten plain by the spoonful (unless you like it that way) because to me it’s way to bitter. I love tahini on salads and in dressings it’s also delightful in baking!

naan is a very delicious flat bread that is wonderful with salads or made into a sandwich or roll up.
Gyro would be pleasant inside one as well.

tahini naan salad

Tahini. I use plain tahini and I’m pretty sure there is only plain tahini to buy.
Naan. I buy mine at the local grocery and it’s from Canada.
Avocado. Not too mushy but not too firm.
Lemon juice. You cannot make this dressing without lemon juice! Fresh is best.

Tahini naan salad


• category: American/Thai

• serves: 1 per salad

Time: 10 minutes to prep

naan salad

The salad

• fresh lettuce mix, rinsed.
• naan bread.
• 1/2 an avocado, sliced.
• fresh cilantro.

creamy tahini dressing

The dressing

• equal parts water and tahini (2 tbsp tahini and 2 tbsp water).
• lemon juice (add a little at a time until it tastes to your liking).
• sea salt to taste.
• 1 clove of garlic, minced.


whisk the dressing ingredients together. Put all the salad ingredients into a lightly warmed naan bread piece. Drizzle with the dressing and enjoy!

tahini naan salad

Published by Healthy little vegan

Lilee is a self taught cook who loves making vegan food with a healthy twist. She can be found cooking up recipes with her rabbits in Florida.

2 thoughts on “Tahini naan salad

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