This fun, filling salad is loaded with sesame flavor and great crunch. You’re going to be surprised at how much flavor is in this one!
A couple years ago, Between Carpools featured this Fun Crunchy Sesame Cucumber dish that came courtesy of Chef Mina Newman from Sen Sakana.
It was delicious. I loved the flavors, but I felt it was too time-consuming for a cucumber dish.
I wanted to take those flavors and bring them to a complete salad that satisfies everyone.
There’s no need to toast the quinoa or cook and blend the dressing (just shake it up!).
Plus, it includes roasted zucchini to give each bite more variety.
Roast the zucchini, toast the nuts, and toss!
Sesame and Cucumber Salad
Ingredients
- 4 – 5 greens of your choice
- 1 zucchini, sliced into half moons
- olive oil, salt, and pepper, for sprinkling
- 2 – 3 Persian cucumbers, sliced
- 1 cup cooked quinoa
- ½ cup slivered almonds
- 2 tbsp sesame seeds
Dressing:
- ¼ cup sesame oil
- 3 tbsp neutral oil
- 1 tbsp lime or lemon juice
- 1 tbsp honey
- 2 tsp soy sauce
- 3 garlic cloves, crushed
- 1 tsp salt
Instructions
- Preheat oven to 425°F. Add zucchini to a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes.
- Lower oven temperature to 350°F. Add almonds and sesame seeds to a parchment-lined baking sheet. Toast for 10-15 minutes, until slightly browned.
- Prepare the dressing. For the dressing combine everything in a container, close the lid and shake it up till everything is combined.
- Assemble the salad. In a bowl, combine greens, roasted zucchini, cucumbers, and quinoa. Toss with most of the dressing (you will have a bit extra) and top with almonds and sesame seeds.
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