Fresh Mint And Cucumber Salad With Tahini Vinaigrette - cooking recipe

Ingredients

Tahini Vinaigrette
2 tablespoons tahini
3/4 cup extra virgin olive oil (or grapeseed oil)
1/4 cup lemon juice, freshly squeezed
2 teaspoons shallots, minced (or red onion or scallion, white part)
1 small garlic clove, minced
2 tablespoons light agave nectar (or honey)
3/4 cup plain soy yogurt (or regular yogurt)
1/4 cup white wine vinegar
1 pinch ground cayenne pepper
sea salt
feshly ground black pepper (optional)
Salad
1 English cucumber, peeled, thinly sliced
1 tablespoon of fresh mint, minced
1 tablespoon fresh parsley, minced

Preparation

To make vinaigrette:.
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).
To make salad:.
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!