Cucumber-rice salad with tahini dressing, dill and mint

by Caitlin Saniga

Grain-based salads are my favorite. Exhibit A: This red rice salad with cucumber, cilantro and mint is one of my go-tos. Exhibit B: This barley salad with spring vegetables makes my mouth water just thinking about it. Now I’ve found a new rice salad worthy of joining the recipe rotation. Tahini gives the dressing a nutty creaminess that I love, and cucumbers and herbs brighten things up. Enjoy!

Salad:

• 1 cup uncooked brown rice
• 1 medium English cucumber, diced
• 1 cup toasted walnut pieces
• 2 tablespoons fresh chopped dill
• 2 tablespoons fresh torn mint

Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons tahini
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon honey
• 2 tablespoons fresh lemon juice

Recipe adapted from: The Fig Tree

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