cucumber salad

cucumber salad

prep time: 20 minutes
cook time: 0 minutes
ready in: 20 minutes

makes: 6 servings, 1 cup each


  • 3 medium cucumbers
  • 3 Tablespoons tahini
  • 1 Tablespoon lemon juice
  • 2 Tablespoons warm water
  • 1 clove garlic, minced
  • Zest of one lemon
  • 1/3 cup red onion, chopped
  • 1 Tablespoon fresh mint, chopped
  • 2 Tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
  • 2 Tablespoons fresh parsley, chopped
  • Salt and pepper to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Peel and cut cucumbers into bite-size pieces.
  2. In a large bowl, combine tahini, lemon juice and water. Add extra water a little at a time until you reach desired consistency of dressing.
  3. Stir in garlic, lemon zest and onion. Add cucumbers and toss to combine.
  4. Add mint, basil and parsley and stir gently. Season with salt and pepper to taste. Serve chilled.
  5. *If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

per serving: 60 calories, 4g fat, .5g saturated fat, 0mg cholesterol, 5mg sodium, 5g carbohydrate, 1g fiber, 2g protein