Cucumber Salad with Tahini-Yogurt Sauce
Ingredients
The salad
-
2 to 3
cucumbers
peeled cucumbers
-
¾
teaspoon
kosher salt
The sauce
-
¼
cup
tahini paste
-
¼
cup
Greek yogurt
-
1
tablespoon
Greek yogurt
-
2
tablespoons
freshly squeezed lemon juice
-
1
teaspoon
maple syrup
-
2
tablespoons
water
-
to taste
za’atar or sesame seeds or nice sea salt
Instructions
- Thinly slice the cucumbers into ribbons and place them in a colander.
- Sprinkle the cucumbers with ½ teaspoon of kosher salt and let them drain for about 15 minutes.
- In a bowl, combine tahini, yogurt, lemon juice, maple syrup, water, and the remaining ¼ teaspoon of salt to make the yogurt sauce.
- Smear some of the yogurt sauce on a plate, top with the cucumber ribbons, and season with za’atar, sesame seeds, or sea salt.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
200
Total fat
12g
Total carbohydrates
18g
Total protein
6g
Sodium
300mg
Cholesterol
5mg
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