• 4 small Persian cucumbers or 1 large cucumber, cut into thin slices
  • 1 red bell pepper, diced
  • ½ cup grape tomatoes, halved
  • ½ cup edamame (soybeans)


Dressing Ingredients:

  • 2 teaspoons tahini
  • 1 garlic clove or shallot, quartered
  • 2 tablespoons sesame oil
  • 2 teaspoons rice wine vinegar (with no sugar added)
  • 2 tablespoons low-sodium soy sauce, or 2 teaspoons Bragg liquid aminos
  • 3 teaspoons fresh ginger root, diced or grated
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon black sesame seeds


  1. For dressing: In a blender, put tahini, garlic (or shallot), vinegar, soy sauce, ginger, salt, and pepper. Blend briefly.
  2. While blender is running, add oil in a slow stream. Set dressing aside.
  3. In a salad bowl, toss together cucumbers, red pepper, tomatoes, edamame, and carrot.
  4. Either dish salad mix onto each salad or toss dressing into the entire salad before dishing.
  5. Sprinkle with sesame seeds before serving.


Nutrition Per Serving

172 Calories, 14g Carbohydrates, 1g Saturated Fat, 595mg Sodium, 4g Protein, 11g Fat, 0mg Cholesterol, 3g Fiber



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