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