Raw Vegan Dilly Curry-Tahini Salad Recipe

By Chef: Marina Yanay-Triner
Posted:  September 15, 2016


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When you learn how to combine flavors and textures right into a salad dressing  you can make virtually any veggie or green taste amazing. This salad recipe is nutrient-rich, sunshine-filled, and absolutely delicious.


  • 1 head of lettuce, chopped
  • 2 cups cherry tomatoes, chopped
  • 1/4 sweet white onion, diced
  • 2 spring onions, chopped
  • 1/2 bell pepper, chopped
  • 2 Persian cucumbers, chopped
  • 2 tbsp organic tahini
  • 1 tbsp chia seeds
  • 1/2 medium zucchini
  • 1 tbsp curry powder
  • 1 tbsp onion powder
  • 1/4 teaspoon herbamare salt
  • juice of 1/2 lemon
  • a splash of water
  • 2-3 tablespoons chopped fresh dill, or to taste


  1. Chop all of the vegetables and place them in a bowl.
  1. Combine all ingredients besides dill in a blender with just enough water to blend.
  2. Blend until completely smooth. If you are not using a high speed blender, mill your chia seeds in a coffee grinder first so that they are broken down.
  3. Place in a bowl and mix with the fresh chopped dill.
  4. Mix with the salad and enjoy.