Fresh Mint and Cucumber Salad With Tahini Vinaigrette

Total Time
Prep 15 mins
Cook 0 mins

This is a simple salad with a Middle Eastern feel. It's as easy as it looks! From The Conscious Cook by Chef Tal Ronnen.

Ingredients Nutrition


  1. To make vinaigrette:.
  2. Combine tahini, oil, lemon juice, shallot, garlic, agave nectar, yogurt, vinegar, and 1/4 cup water in a blender and puree until smooth, adding more water if needed to make dressing pourable. Add cayenne and season to taste with salt and pepper(if using).
  3. To make salad:.
  4. Place the cucumber in a small bowl, top with enough of dressing to coat generously, and then sprinkle with the mint and parsley. Toss to combine. Serve and enjoy!
Most Helpful

Like the other reviewer pointed out - this is not a vinaigrette, but a creamy dressing - but it is a delicious creamy dressing. Used honey and greek yoghurt. Nice combination of flavours. Cool and refreshing - exactly what we needed in this heatwave we're having.

evelyn/athens June 13, 2010

Delicious dressing! Not sure I'd call it a vinaigrette, it's more like a salad cream, definitely looks like salad cream. I had to sub soy sour cream instead of yogurt, but I don't think that affected much. I didn't bother adding any water, thought it was great being on the thicker side. I'm not sure about the quantities in this recipe, this makes enough dressing for about 10 cucumbers (!) ...but that's OK because it's so versatile you can serve alongside many other things. Tonight I used it as a dip with Moroccan Phyllo Rolls, as well as for dressing a green salad. The other nice thing here is that the tahini flavour is so subtle, it would pair nicely with a wide variety of dishes. Make this the day before if you can, it only gets better overnight. Thanks for posting Sharon, I'm really happy I tried this, sure I'll be making the dressing many many many more times.

magpie diner June 07, 2010