Cucumber and Tahini Salad

We’re diving into a refreshing and flavor-packed dish that’s perfect for summer or as a side to your favorite main course. Our Cucumber and Tahini Salad combines crisp Persian cucumbers with a creamy tahini dressing, finished with the unique touch of nigella seeds. This easy-to-make salad not only bursts with vibrant flavors but also offers a delightful mix of textures that will leave your taste buds dancing.

Nigella Seeds: A Nutritional Powerhouse

Nigella seeds, also known as black cumin or holy seeds, are tiny black seeds that pack a punch in both flavor and nutrition. They have a slightly bitter, nutty taste that complements the creaminess of tahini beautifully. These seeds are rich in antioxidants, which help protect the body from free radicals and reduce inflammation. Nigella seeds also offer a good source of essential fatty acids, vitamins, and minerals, including iron, calcium, and magnesium. Incorporating nigella seeds into your diet can support immune health, aid in digestion, and provide a subtle yet distinct flavor to your dishes.

THE CUCUMBER ACCORDION CUT

You can cut the cucumbers any way you desire for this dish but creating an accordion cut on a cucumber adds a visually appealing and textured element to your salad. To start place the cucumber on a cutting board, and lay a pair of chopsticks or similar items on either side to prevent cutting all the way through. Make parallel cuts along the cucumber at about 1/8-inch intervals, ensuring you don’t cut all the way through thanks to the chopsticks. Flip the cucumber over, and make diagonal cuts at the same intervals. When you’re finished, gently stretch the cucumber to reveal its accordion pattern, which beautifully absorbs dressings and adds a unique touch to your dishes. Watch Chef Andrew Zimmer demonstrate.

Cucumber Tahini Salad

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Category

Salad

Servings

2-4

Enjoy this refreshing cucumber and tahini salad with nigella seeds. Quick, nutritious, and perfect for summer!

Author:

Lisa Riznikove

Ingredients

• 3 Persian cucumbers
• 2 tbsp tahini
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• 1/2 tsp nigella seeds
• 6 sprigs of cilantro
• 1/2 lemon
• 2 to 3 tbsp olive oil
• 1/2 tsp honey or agave
• 1/4 cup red onion, thinly sliced
• 2 tbsp water
• Pacific Flake Salt to taste

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Directions

1. Start by washing the Persian cucumbers thoroughly.

2. Slice them into thin rounds or do the accordion cut from our instructions above and place them in a large mixing bowl.

3. In a small bowl, combine 2 tablespoons of tahini with the juice of half a lemon.

4. Add 2 tablespoons of water, 2 to 3 tablespoons of olive oil, and 1/2 teaspoon of honey or agave.

5. Whisk the ingredients together until you achieve a smooth and creamy consistency. Adjust the water quantity if needed to thin out the dressing.

6. Add the thinly sliced red onion to the cucumbers.

7. Drizzle the tahini dressing over the cucumber and red onion mixture.

8. Gently toss the ingredients to ensure the cucumbers and onions are evenly coated with the dressing.

9. Chop the cilantro sprigs roughly and sprinkle them over the salad.

10. Sprinkle 1/2 teaspoon of nigella seeds on top for a touch of crunch and a burst of flavor.

11. Finish with a pinch of Pacific Flake Salt to taste.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.