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Cucumber Mint Salad

Celebrate the season with a salad that's as merry and bright as the holiday itself! This Cucumber Salad takes a fresh twist on the original recipe, incorporating festive colors, a dash of holiday flav...

Cucumber Mint Salad
Recipe Overview
Prep - min
Cook - min
Total -
Calories -

Ingredients

  • 4 small Persian cucumbers or 2 large cucumbers ((cut into thin slices))
  • 1 red pepper ((diced))
  • ½ cup grape tomatoes ((halved))
  • ½ cup edamame ((shelled and cooked))
  • 1 carrot ((grated))
  • 2 tsp tahini
  • 1 garlic clove or shallot ((quartered))
  • 2 tbsp sesame oil or peanut oil
  • 2 tsp rice wine vinegar ((with no sugar added))
  • 2 tbsp low sodium soy sauce ((or 2 tsp. Braggs Liquid))
  • 2 tsp fresh gingerroot ((diced or grated))
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp black sesame seeds (found in the Asian section of most supermarkets))

Instructions

  1. 1
    In a blender, put tahini, garlic (or shallot), vinegar, soy sauce, ginger, salt and pepper. Blend briefly.
  2. 2
    While the blender is running, add oil in a slow stream. Set dressing aside.
  3. 3
    In a salad bowl, toss together cucumbers, red pepper, tomatoes, edamame and carrot.
  4. 4
    Either dish salad mix into bowls and drizzle a small amount of salad onto each salad or toss dressing into the entire salad mix before dishing.
  5. 5
    Sprinkle with sesame seeds before serving. Add sunflower seeds and chives if desired.
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim

The Fit Foodie

Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.

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