Cucumbers in Sesame Dressing

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I was missing my dad today, thinking about his garden and all the good things that he grew. One thing he grew a lot of were cucumbers. Not only did he like to make all kinds of pickles but we always seemed to have a cucumber salad on the table at dinner time. Sometimes it was a sour cream sauce and others a tangy vinaigrette. I was reminded of this salad when talking with Sarah the other day about sesame seeds being a good source of calcium. ‘Got Sesame Seeds?’ doesn’t have the same ring to it as the original slogan but it’s a delicious, fresh and crunchy alternative.

Kristy

Ingredients:

• 3 tbsp pure pineapple juice
• 2 tbsp extra virgin olive oil
• 2 tbsp rice vinegar
• 2 tbsp tahini
• 1 tbsp raw honey or coconut nectar
• 1 tsp low sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
• 2 chives, green part only, minced
• 1 English cucumber, thinly sliced (peeled or not peeled is up to you)
• 1 tsp sesame seeds

Preparation:

1. Combine the vinegar, oil, tahini, tamari, pineapple juice, honey and chives in a medium bowl.
2. Add the cucumber and stir to coat.
3. Serve garnished with sesame seeds.

Nutritional Info:

Makes about 2 cups.

Serving size 1/4 cup.