Creamy Tahini Cucumber Salad
A refreshing and creamy salad featuring crisp cucumbers and a rich tahini dressing, perfect for summer meals.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 measuring cups
Ingredients
Salad
- 2 medium cucumbers thinly sliced
- 1/4 cup fresh parsley chopped
Tahini Dressing
- 1/2 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic minced
- 2 tbsp olive oil
- 1/4 cup water
- Salt and pepper to taste
Instructions
Preparation
- Wash and slice the cucumbers into thin rounds or half-moons. Set aside.
- In a large mixing bowl, combine tahini, lemon juice, and minced garlic. Whisk together.
- Slowly add olive oil to the tahini mixture while whisking to ensure it emulsifies.
- Gradually add water to the dressing, whisking until smooth and creamy. Season with salt and pepper to taste.
- Add sliced cucumbers and parsley to the bowl with the dressing. Toss gently to coat.
Serving
- Transfer the salad to a serving dish and serve immediately as a refreshing side.
Storage
- Place any leftover salad in an airtight container and refrigerate for up to two days.
Notes
Pro Tips: Use firm cucumbers for the best texture. Ingredient Substitutions: Substitute Greek yogurt for a creamier dressing. How to Serve: Pair with grilled meats or other Mediterranean dishes. Storage & Freshness: Keep refrigerated and consume within two days. Make-Ahead Tips: Prepare the dressing in advance and assemble the salad just before serving.