About the Recipe
Inspired by Ottolenghi’s Flavor, this Cucumber-Tahini Salad is a refreshing and nutrient-dense recipe that balances hydration, healthy fats, and vibrant flavor.
Cucumbers contribute fluid and gentle fiber, while tahini provides plant-based calcium, iron, and heart-healthy fats that support satiety and sustained energy. The marinating step enhances flavor depth and slightly softens the cucumbers, creating a more enjoyable texture and digestibility.
Finished with green onions and black sesame seeds, this dish offers both micronutrient diversity and a satisfying creamy-crisp contrast. It’s an ideal option for a light meal, nourishing side, or hydrating addition to a balanced plate.
Ingredients
3 medium-large cucumbers
2 cloves garlic
2 teaspoons rice vinegar
Juice of 2 limes
1 teaspoon salt
2 green onions, finely sliced
1 ½ teaspoons black sesame seeds
For tahini dressing:
¼ cup tahini
2 tablespoons tamari or soy sauce
4 ½ teaspoons mirin
4 ½ teaspoons rice vinegar
1 tablespoon water
Preparation
Peel the cucumber or leave on if using an English or Persian cucumber. Slice the cucumber lengthwise and scoop out the seeds. Cut the cucumber half in one inch pieces.
Mince the garlic and place in a bowl with the vinegar, limes, and salt. Add the cucumber slices and mix.
Set aside to marinate for 30 minutes or up to two hours, stirring occasionally.
To make the dressing, mix together the tahini, tamari, mirin, vinegar and water until smooth.
Drain the cucumbers very well and discard the marinating liquid. Place the tahini dressing in a large serving dish, add the cucumber and top with the green onions and sesame seeds.