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Fresh Mint and Cucumber Salad With Tahini Vinaigrette

  • 15minutes
  • 842calories

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons tahini

  2. 3/4 cup extra virgin olive oil (or grapeseed oil)

  3. 1/4 cup lemon juice , freshly squeezed

  4. 2 teaspoons shallots , minced (or red onion or scallion, white part)

  5. 1 small garlic clove , minced

  6. 2 tablespoons light agave nectar (or honey)

  7. 3/4 cup plain soy yogurt (or regular yogurt)

  8. 1/4 cup white wine vinegar

  9. 1 pinch ground cayenne pepper sea salt feshly ground black pepper

  10. 1 English cucumber , peeled, thinly sliced

  11. 1 tablespoon fresh mint , minced

  12. 1 tablespoon fresh parsley , minced

Instructions Jump to Ingredients ↑

  1. To make vinaigrette:.

  2. Combine tahini, oil, lemon juice, shallot, garlic, agave nectar, yogurt, vinegar, and 1/4 cup water in a blender and puree until smooth, adding more water if needed to make dressing pourable. Add cayenne and season to taste with salt and pepper(if using).

  3. To make salad:.

  4. Place the cucumber in a small bowl, top with enough of dressing to coat generously, and then sprinkle with the mint and parsley. Toss to combine. Serve and enjoy! ?

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