This salad is one of my favorite combinations: looks fancy, but is actually super easy, and is completely delicious. Whenever I stumble across that combination, it automatically becomes a staple dish in my house. I love having something I can whip together in a flash to elevate a meal I’m preparing, and this dish definitely does that.
Many of the recipes I’ve seen for cucumber salads use sesame oil for the dressing, and while that would taste delicious, I love having an oil free option that’s just as delicious.
Bonus: Peeling the cucumber instead of chopping it makes it feel almost like you’re eating noodles. I think I’ll be making a big bowl of this come summer as a summery and healthy version of pasta on a hot day.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
Simple Cucumber Salad (Vegan, Gluten Free, Oil Free):
- 2 large cucumbers peeled
- 1 Tablespoon tahini
- 1 Tablespoon fresh lemon juice about the juice from 1/2 lemon
- 1 Tablespoon water
- 1 teaspoon dried dill
- 6 cherry tomatoes quartered
- Black sesame seeds as topping
- Salt to taste as topping
Using a peeler, peel long strips off each of the four sides of the cucumber. You’ll be able to keep peeling until you reach the seedy core, at that point it will be difficult to peel. I keep the core to chop up and add to a different salad the next day.
In a small bowl, mix together the tahini, lemon juice, and water with a fork until completely smooth and creamy. Stir in the dried dill.
In a large bowl, toss the dressing and cucumber together until it’s evenly coated.
Plate the coated cucumber salad and top with cherry tomatoes, black sesame seeds, and salt to taste.