We first tried a version of this salad at a tiny little restaurant in the side streets next to Shuk Ha Carmel in Tel Aviv called Ha Basta. We loved the zingy flavors and recreated it as soon as we got back stateside. The only ‘trick’ to getting this salad absolutely perfect is using the freshest, greenest herbs you can find. It’s an easy dish to prep before you entertain by having all the ingredients pre-chopped and ready to dress and assemble at the last minute.

This is a perfect side dish to accompany any kind of meat or fish dish. The tahini sauce gives it a delicious, dairy free, creamy texture that balances beautifully with the herbs.

INGREDIENTS

1 bunch of dill
1 bunch of cilantro 
1 bunch mint 
1 bunch parsley 
2 stalks celery, leaves included if you have a leafy stalk, (use a mandolin to thinly slice is you have one)
½ c pine nuts, toasted
1 shallot, thinly sliced
½ c pomegranate seeds
2-3 tbsp olive oil
1 tsp sumac, (optional) 
Juice & zest of 1 lemon
Juice & zest of 1 lime
¾ c Seed + Mill Organic Tahini
½ c water 
1 garlic clove
Salt & pepper, to taste 

STEPS

1. Roughly chop all of the herbs (including stalks) and place in a mixing bowl, together with the sliced celery and shallots. Toss herbs together with juice and zest of the lime, olive oil, pinch of salt and pepper and sumac (if using).
2. Add the pine nuts, pomegranate seeds to the herb mixture and toss to combine.
3. Make the tahini sauce by whisking together the tahini, water, lemon juice, lemon zest, crushed garlic, salt and pepper. Check for seasoning and adjust as needed. If the sauce is too thick, add 1-2 tbs more water. If the sauce is too thin, add 1-2 tbs more tahini until you have a thick, spreadable consistency.
4. To serve, spread the tahini sauce over the base of a serving platter, creating a wide edge of the sauce around the plate and a shallow well in the center. Place all of the herb mixture in the center of the platter.