I was missing my dad today, thinking about his garden and all the good things that he grew. One thing he grew a lot of were cucumbers. Not only did he like to make all kinds of pickles but we always seemed to have a cucumber salad on the table at dinner time. Sometimes it was a sour cream sauce and others a tangy vinaigrette. I was reminded of this salad when talking with Sarah the other day about sesame seeds being a good source of calcium. ‘Got Sesame Seeds?’ doesn’t have the same ring to it as the original slogan but it’s a delicious, fresh and crunchy alternative.

Kristy

Ingredients:

  • 3 tbsp pure pineapple juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp rice vinegar
  • 2 tbsp tahini
  • 1 tbsp raw honey or coconut nectar
  • 1 tsp low sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 2 chives, green part only, minced
  • 1 English cucumber, thinly sliced (peeled or not peeled is up to you)
  • 1 tsp sesame seeds

Preparation:

  1. Combine the vinegar, oil, tahini, tamari, pineapple juice, honey and chives in a medium bowl.
  2. Add the cucumber and stir to coat.
  3. Serve garnished with sesame seeds.

Nutritional Info:

Makes about 2 cups.

Serving size 1/4 cup.

Nutrients per serving:  Calories: 75, Cal. from Fat: 54, Total Fat: 6g, Sat. Fat: 1g, Carbs: 5g, Fiber: 1g, Sugars: 3g, Protein: 1g, Sodium: 31mg, Chol: 0mg

Notes:

Best eaten right away but can be stored in an airtight container in the refrigerator for 1 day.

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