Tortilla Techina Salad
Expertise: Intermediate
Ease: It’s really down to getting the ingredients where you live, but otherwise super easy.
Customizing: Adding tortilla chips and the techina dressing sets this apart. Sometime if I don’t have tortilla chips, I use rice. Can’t separate the girl from her starches.
Repeatability: All of these ingredients make this tortilla salad a bit time consuming for me, but I love to make it once in a while as a treat.
Ingredients:
- Spinach: handful of pre-washed leaves in the pack from the
- grocery store
- Radishes: sliced into thin circles
- 1 Carrot: grated
- 1 Orange Pepper: diced
- 1 Yellow Pepper: diced
- 3 Green Onions: chopped
- 10 Cherry Tomatoes: quartered
- 1 Kirby Cucumber: diced
- Handful of Tortilla Chips: crushed
Techina (known by non middle easterners as tahini): You can either buy pre-made from the supermarket or buy the sesame paste/techina paste and make it on your own.
To make techina using the paste:
Paste
Ground Red Pepper
2 Medium Cloves of Garlic-Crushed Or 1 Teaspoon to Taste
Lemon Half or 2 Tablespoons Lemon Juice to Taste
Cold Water
*normally I’d add a pinch of salt, but tortilla chips end up being so salty it is unnecessary
1. Pour the paste into a bowl.
2. Gradually add water and mix in with a spoon until the consistency is creamy, but not too watery. If it is too watery add a bit of paste because the lemon juice will make it too liquidy otherwise.
3. Add the garlic and the red pepper. **Be careful how much pepper you use; my aunt actually makes two versions: a super spicy one for her family and a less spicy version for ours :)
4. Add the lemon juice and mix. If the consistency is too thick add a small amount of water until it’s right, but not too watery.
5. Taste and adjust spices or lemon to your liking.
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