Fresh Mint and Cucumber Salad With Tahini Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a simple salad with a Middle Eastern feel. It's as easy as it looks! From The Conscious Cook by Chef Tal Ronnen. Ingredients:
2 tablespoons tahini |
3/4 cup extra virgin olive oil (or grapeseed oil) |
1/4 cup lemon juice, freshly squeezed |
2 teaspoons shallots, minced (or red onion or scallion, white part) |
1 small garlic clove, minced |
2 tablespoons light agave nectar (or honey) |
3/4 cup plain soy yogurt (or regular yogurt) |
1/4 cup white wine vinegar |
1 pinch ground cayenne pepper |
sea salt |
feshly ground black pepper (optional) |
1 english cucumber, peeled, thinly sliced |
1 tablespoon fresh mint, minced |
1 tablespoon fresh parsley, minced |
Directions:
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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