Corn celery salad with dill and yogurt sauce

CORN CELERY SALAD
½ sweet white onion, cut in small chunks
3-4 celery stalks (add more if you wish)
1¼ cup / 220 gr corn (frozen or fresh)
fresh dill to taste, I used about 4 tbs freshly chopped dill

YOGURT:
1 cup (250 gr) yogurt
2 tbsp tahini
1 tbsp lemon juice
1 tbsp dried mint
1 tsp garlic powder
pinch of sea salt
black pepper to taste

CORN CELERY SALAD:
Wash and chop the celery in small pieces and add to a large mixing bowl. Add the corn and dill together with the onion and dill. Lastly, mix in the yogurt sauce and let cool or serve immediately.

YOGURT:
Mix all the ingredients in a bowl and keep cool until you use the sauce.

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