Cucumber Ribbon Salad with Garlic Tahini Dressing

12 15 240
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 3
Cucumber Ribbon Salad with Garlic Tahini Dressing
Health Highlights

Ingredients


2 cucumber(s) Cucumber
1/2 small Red onion (thinly sliced)
1/4 cup Kalamata olives (pitted, roughly chopped)
1/4 cup Mint, fresh (roughly chopped)
1 tsp hulled Hemp seeds, shelled (or sesame seeds)
2 tbsp Tahini (for dressing)
2 tbsp Extra virgin olive oil (for dressing)
2 tbsp Lemon juice (for dressing)
3 clove(s) Garlic (minced, for dressing)
1 tsp Maple syrup, pure (for dressing)
1 dash Sea Salt (for dressing)
1 dash Black pepper (for dressing)

Instructions


  1. Using the wide blade attachment on your spiralizer, spiralize your cucumber into ribbons (see note below).
  2. Place the cucumbers in a colander over the sink to allow some of the water to drain off. Meanwhile make the dressing.
  3. Add all of the dressing ingredients to a bowl and whisk well to combine.
  4. Once ready to assemble, drain off any excess water from the cucumber ribbons and carefully pat dry with the paper towels.
  5. Add the cucumber ribbons to a large bowl, with kitchen sheers cut up the ribbons to be make it easier to eat.
  6. Add the onions and fresh mint and drizzle the dressing over top.
  7. Toss well to combine and evenly coat the cucumbers with dressing.
  8. Transfer to a serving platter, top with chopped olives, a bit more fresh mint and hemp seeds.

Notes:

If you don't have a spiralizer, you can also make ribbons with a vegetable peeler or slice the cucumber thinly with a mandoline or knife.


Zucchini

may help to improve digestion because it is high in water and fiber!


Nutrition Facts

Per Portion

Calories 240
Calories from fat 141
Calories from saturated fat 19.5
Total Fat 15.7 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 9.1 g
Cholesterol 0
Sodium 307 mg
Potassium 421 mg
Total Carbohydrate 22.1 g
Dietary Fiber 2.6 g
Sugars 13.6 g
Protein 3.8 g

Dietary servings

Per Portion


Meat Alternative 0.4
Vegetables 3.5

Energy sources


Pygal35%457.7505722394376154.3194024571909659%311.908795737756250.350252051073486%362.523955626547109.0078470262716335%59%6%CarbohydratesFatProtein
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