Halibut and Street Vendor Salad with Yogurt Tahini Dressing

vendor salad

NY Street Vendor Salad

with Yogurt Tahini Dressing

(Inspired by Gwenyth Paltrow’s It’s All Good)


1 large green leave lettuce, chopped

2 Handfuls of cherry tomatoes, halved

½ English cucumber, peeled and diced

1/3 red onion, very thinly sliced

How To Play:

Place lettuce in a large bowl and stir to combine with ¼ cup of the dressing so it’s just lightly coated. Place lettuce on a large platter. Over the lettuce, evenly scatter the tomatoes, cucumber, and onion. Drizzle each portion with another tablespoon or 2 of the dressing and serve immediately, with the remaining dressing on the side.

Yogurt-Tahini Dressing:


2 tbsp tahini

¼ cup boiling water

1 garlic clove, finely minced

½ plain yogurt or vegenaise

3 tbsp squeezed lemon juice

¼ cup extra virgin olive oil

½ tsp salt

¼ tsp ground pepper

How To Play:

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients. Will keep well in a jar in the fridge for up to a week.

This salad goes very nice with a crusted Halibut.

Halibut with Parmesan Panko Crust




Avocado Oil


Parmesan Cheese

Italian Parsley

Salt and Pepper

How To Play:

My favorite way to eat halibut is by making a messy crust over it.

I put 1/2 cup -1 cup of panko crumbs in a bowl, mixed with few dashes of avocado oil. I stir the oil until the panko resembles wet sand. I mince 1/4 cup Italian Parsley and add 1/4 cup shredded Parmesan cheese with salt and fresh ground pepper to the bowl.

I place the Halibut in a baking dish with a few dashes of oil, juice of 1/2 lemon, and a good bit of salt. I place the panko mixture over the Halibut and bake uncovered for about 25-30 minutes at 350. I check almost obsessively throughout the last few minutes of the cook time, for I love Halibut to be tender, not dried out.




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