146 calorie snack: pea cucumber dill salad with creamy tahini yogurt dressing. I was really happy with how this came out. Will make again.
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7 Comments
2 servings (one serving pictured):
* 346 g cucumber (I used mini cucumbers)
* 139 g tomatoes
* 49 g sweet onion
* 100 g frozen peas (microwaved)
dressing:
* dill
* 2 T low cal vegan yogurt (Forager plain cashew, highly recommend for making sauces and dressing)
* 1 packet splenda (or your favorite sweetener)
* 1 T tahini ([Mighty Sesame brand](https://www.amazon.com/Mighty-Sesame-Seasame-Organic-Thahini/dp/B078K4YPW5))
* black pepper
* salt
* 2 T apple cider vinegar
* optional – sprinkle of fennel seeds for extra flavor
This was inspired by two recipes:
https://thestayathomechef.com/dill-pea-cucumber-salad/
and
this
https://www.wellplated.com/creamy-cucumber-salad/
Why don’t many restaurants have good food like this?! Looks so yummy
Looks awesome! Summer is coming n that means fresh produce. Tahini makes great dressing in just about anything.
Thanks! Going to make this. Where are you from? I’m curious because you used the metric system for weights (grams) but imperial system for volumes (tablespoons).
NOMS. Thank you for sharing!!
Looks lovely 😍
Looks yummie!!