Monday, August 27, 2018

Cucumber Salad Recipe (As seen on my Instagram)

Serves: 4 people


Tahini Dressing
2 Tablespoons olive oil
2 Tablespoons lemon juice
2 Tablespoons Tahini
1 ½ teaspoons maple syrup
1 teaspoon minced garlic 
Salt and pepper for seasoning

Cucumber Salad
2 medium/large cucumbers
½ medium red onion
½ cup pitted Kalamata olives chopped
1/3 cup chopped fresh mint 
Mint for garnish
Hemp seeds to top

1.    In a bowl combine olive oil, lemon juice, tahini, maple syrup, garlic, salt, and pepper.
2.    Run a fork down the length of the cucumber with medium pressure until you reach the base and repeat around the entire cucumber.
3.    Using a mandolin or a sharp knife slice the cucumber into thin slices ( I used the 3/16” setting on the mandolin). 
4.    Repeat step 3 for ½ medium red onion and chop slices in half. 
5.    Add olives and mint. 
6.    Garnish with mint and top with hemp seeds.
7.    You can also add feta cheese if you desire. 

Spotlight: Cucumbers are in season May through August. 

Storage: This can be stored in the refrigerator in an air tight container for up to 5 days, however it is best eaten right away. To refresh drain any liquid and then squeeze a little lemon juice over the top and mix well. 

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