Cucumber Salad With Tahini Dressing Food

CUCUMBER SALAD WITH TAHINI DRESSING

Steps:

• Stir the tahini and lemon juice together until well blended. Add the rest of the ingredients except the cucumbers and stir to blend.
• Allow the mixture to stand at room temperature for about 30 minutes. (If you put it in the refrigerator, it will thicken up). If it is too thick to pour, you can use it as a dip for the cucumbers OR you can thin it out with room temperature water (NOT cold) which is what I do.
• Peel the cucumbers and slice them into rounds. Put them in a large bowl and pour the dressing over them. Toss to coat.

CUCUMBER TOMATO TAHINI SALAD

Steps:

• For the dressing, make my lime tahini sauce recipe by blending tahini paste, lime juice, water, kosher salt together, then stir in a good cup of parsley. You can do this one night ahead of time and save it covered in the fridge. (If the tahini sauce becomes thicker as it sits in the fridge, you can stir in more lime juice or water to loosen it).
• To make the salad, in a medium mixing bowl, combine the tahini sauce with the diced cucumbers, tomatoes, and jalapeno. Add the Aleppo-style pepper, if using. Mix well. Taste and add salt to your liking. And if needed, add more lime juice.

LENTIL SALAD WITH TAHINI DRESSING

Steps:

• Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
• Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

CUCUMBER AND TOMATO SALAD WITH TAHINI DRESSING

Steps:

• Combine cucumber, tomatoes, and mint in a large bowl; season with salt and pepper. Gently toss.
• Divide salad among four plates, and drizzle with Tahini Dressing. Serve immediately.

QUINOA SALAD WITH TAHINI DRESSING

Steps:

• Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
• In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
• Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
• This recipe can be refrigerated up to 3 days.
• The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.

TAHINI DRESSING

Steps:

• Combine all ingredients in a blender; blend on high speed until smooth. Refrigerate in an airtight container up to 5 days.