Glorious Cucumber Salad with Green Tahini Sauce

Say goodbye to boring cucumber salads and HELLO to THIS! It’s zesty, full of textures, flavours and looks a treat!

Make this when the weather is hot and you are in need of something cooling, fresh and zingy!

Okay let’s face it, a cucumber by itself is not really bursting with flavour, its soft delicate flavour really needs ‘oomph’. But what a cucumber lacks in flavour it makes up for in texture, it’s super crunchy – and that is why we love it.

Every year I try to grow something new in my tiny urban garden and this year, its cucumbers. I have to say my cucumbers are thriving, in fact, I have more cucumbers in my fridge than anyone needs in their lifetime.

Hence this recipe!

More cucumber recipes

A note on tahini

A bottle of good tahini is such a key ingredient in my kitchen. Because I mostly use tahini in dressings,  I prefer the ‘runny’ kind rather than some jars that have the consistency of peanut butter.

Serving suggestions

  • simply add a can of tuna (in olive oil, drained) for a complete meal
  • seared tuna or salmon fillets
  • bbq’s chicken thighs

Glorious Cucumber Salad with Green Tahini Sauce

Fabulous cooling cucumber salad with lotsa herbs and toasted sesame seeds
Prep Time 15 minutes
Diet Fibre Rich Starter, Gluten-free
Servings 2 as a side

Equipment

  • powerful food processor or NutriBullet (to make the dressing)

Ingredients
  

  • 2 med cucumbers (or 1 large)
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • handful herbs to garnish I used coriander, parsley, mint and dill
  • 2 pinches sumac or Turkish pepper flakes (pul biber)
  • limes to serve
  • flaky sea salt & pepper

Herb tahini dressing

  • 60 g mixed herbs coriander, dill, parsley and chives
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp runny tahini
  • 1 garlic clove minced
  • juice & zest 1/2 small lime maybe more
  • salt & pepper

Instructions
 

  • There is no need to peel the cucumber, or you can peel the cucumber in alternative strips to create a fancy striped cucumber. Cut lengthways and scoop out the seedy flesh, reserve the flesh for the dressing. Slice the cucumber halves into half-moon shapes and add to a bowl with two pinches salt.
  • Toast the sesame seeds in a small dry frying pan (no oil) until golden and fragrant, set aside.
  • To make the dressing, pick the leaves from the herbs, finely chop and add to the blender along with the olive oil, garlic, lime juice and zest, tahini, seasoning and cucumber flesh. Whizz for a minute until smooth and gloriously green! Adding a few tbsp cold water if your dressing is too thick. Taste and adjust the seasoning to your liking, it needs to be punchy.
  • Add 3 tbsp dressing to the cucumber and toss together.
  • In a large pretty serving plate, add the cucumber, add most of the dressing and toss to combine. Season with flaky seas salt and the lime juice. Scatter with herbs and toasted sesame seeds and serve immediately. Enjoy!
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