Tahini Salad

• 1 pound zucchini
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 tablespoons tahini
• Salt and pepper
• Parsley for garnish

1. Slice zucchini into thin rounds with a knife or mandoline.
2. Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
3. Toss the zucchini slices with the dressing, and season with salt and pepper.
4. Garnish: Parsley.

zucchini, olive oil, lemon, tahini, salt, parsley

Taken from cooking.nytimes.com/recipes/1015064 (may not work)