Cucumber Salad with Tahini Dressing
This is a quick prep for a delicious Middle Eastern-inspired side. Cool and refreshing cucumbers are tossed in an earthy, nutty sesame based sauce that gets some lift from fresh citrus and herbs.
Servings 4
Calories 37kcal
Ingredients
- 1 English cucumber sliced 1/4 inch thick
- 1/4 teaspoon salt
- 1 tablespoon tahini
- 1 tablespoon water
- 2 teaspoons coconut aminos or to taste
- 1-2 teaspoons lemon juice or white vinegar
- 1 tablespoon parsley minced
- 1 tablespoon cilantro minced
- 1/4 teaspoon Nigella seeds optional, adds a slight oniony flavor
Instructions
- Add the salt to the cucumber slices and set aside in a fine mesh strainer in the sink to drain for 20-30 minutes.
- While the cucumber is being salted, stir together the tahini, water, coconut aminos, and lemon juice in a large bowl.
- After the cucumbers are drained, transfer them to the bowl with the tahini sauce, add the chopped parsley and cilantro and toss to combine. Adjust seasoning to taste with more salt, lemon, or coconut aminos, as desired. Serve with a sprinkling of nigella seeds, if desired.
Nutrition
Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 205mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.4mg