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.
