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Lunch recipe · from the recipe book

Cucumber Mint Lemon Vinaigrette

A bright, cool blended vinaigrette with fresh cucumber, mint and cilantro, sharp lemon and a gentle tahini body that clings to tender greens.

Cucumber Mint Lemon Vinaigrette

Ingredients

  • 1 cup sliced100 gCucumberpeeled and roughly chopped
  • 3½ tbsp45 gOlive oil
  • 2½ tbsp40 gLemon juice
  • 1 tsp2 gLemon zest
  • 1 tbsp chopped6 gFresh mintleaves only
  • ⅓ cup chopped6 gFresh cilantroleaves and tender stems
  • 2 tsp10 gTahinistirred
  • ¾ tsp6 gHoney
  • 1 clove3 gGarlicpeeled
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: peel and roughly chop the cucumber, pick the mint leaves, rinse the cilantro, peel the garlic and zest the lemon before juicing.
  2. Add the cucumber, lemon juice, lemon zest, garlic, tahini, honey, salt and black pepper to the blender and blend until smooth.
  3. Add the mint and cilantro and pulse until the herbs are finely chopped and the dressing turns pale green.
  4. With the blender running on low, slowly pour in the olive oil until the dressing is creamy and emulsified.
  5. Adjust with a little more blending if it separates, then pour into a jar; shake before using over leafy salads, about a quarter of the batch per serving. Keeps chilled up to 2 days.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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