Ingredients for Fresh Mint And Cucumber Salad With Tahini Vinaigrette
- 1/4 cup tahini
- Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- Shallots
- Garlic Clove
- 1 tablespoon agave nectar
- Soy Yogurt
- White Wine Vinegar
- Ground Cayenne Pepper
- Sea Salt
- Ground Black Pepper
- English Cucumber
- Of Fresh Mint
- Fresh Parsley
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How to Make Fresh Mint And Cucumber Salad With Tahini Vinaigrette
- **Make the Tahini Vinaigrette:** Combine 1/4 cup tahini, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon finely chopped shallot, 1 clove minced garlic, 1 tablespoon agave nectar, 2 tablespoons plain yogurt, 1 tablespoon white wine vinegar, and 1/4 cup water in a blender.
- Blend until completely smooth, adding more water, 1 tablespoon at a time, if needed to reach desired consistency.
- Stir in a pinch of cayenne pepper and season generously with salt and freshly ground black pepper to taste.
- **Prepare the Salad:** Slice 1 medium cucumber thinly or use a vegetable peeler to create ribbons.
- Place the cucumber in a medium bowl. Add enough tahini vinaigrette to generously coat the cucumber.
- Add 1/2 cup packed fresh mint leaves and 1/4 cup packed fresh parsley leaves.
- Gently toss to combine.
- Serve immediately and enjoy! Garnish with extra mint or a sprinkle of toasted sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
61g
Carbs
4g
