Fresh Mint And Cucumber Salad With Tahini Vinaigrette

• Tahini Vinaigrette
• 2 tablespoons tahini
• 3/4 cup extra virgin olive oil (or grapeseed oil)
• 1/4 cup lemon juice, freshly squeezed
• 2 teaspoons shallots, minced (or red onion or scallion, white part)
• 1 small garlic clove, minced
• 2 tablespoons light agave nectar (or honey)
• 3/4 cup plain soy yogurt (or regular yogurt)
• 1/4 cup white wine vinegar
• 1 pinch ground cayenne pepper
• sea salt
• feshly ground black pepper (optional)
• Salad
• 1 English cucumber, peeled, thinly sliced
• 1 tablespoon of fresh mint, minced
• 1 tablespoon fresh parsley, minced

1. To make vinaigrette:.
2. Combine tahini, oil, lemon juice, shallot, garlic, agave nectar, yogurt, vinegar, and 1/4 cup water in a blender and puree until smooth, adding more water if needed to make dressing pourable. Add cayenne and season to taste with salt and pepper(if using).
3. To make salad:.
4. Place the cucumber in a small bowl, top with enough of dressing to coat generously, and then sprinkle with the mint and parsley. Toss to combine. Serve and enjoy!

tahini vinaigrette, tahini, extra virgin olive oil, lemon juice, shallots, garlic, honey, soy yogurt, white wine vinegar, ground cayenne pepper, salt, ground black pepper, salad, cucumber, mint, fresh parsley

Taken from www.food.com/recipe/fresh-mint-and-cucumber-salad-with-tahini-vinaigrette-419298 (may not work)