Cucumber salad

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Fresh Cucumber Salad with Tahini-Lemon Dressing

Ingredients:

• 4 Persian cucumbers

• ½ cup cherry tomatoes, halved

• 1 small avocado, diced

• 3 soft-boiled eggs

• ¼ cup chopped parsley

Dressing:

• Juice of 1 lemon

• A splash of liquid aminos (to taste)

• Whole sesame tahini (for drizzling)

Instructions:

1. Use a vegetable peeler to slice the cucumbers very thinly into ribbons.

2. Arrange the cucumber ribbons on a serving plate. Top with cherry tomatoes, avocado, and chopped parsley.

3. To make the soft-boiled eggs, bring water to a gentle boil and cook the eggs for exactly 6 minutes. Transfer them immediately into an ice bath to stop the cooking. Once cooled, peel and slice them in half. Add to the salad.

4. For the dressing, squeeze the lemon juice into a small bowl and mix with a splash of liquid aminos. No need for extra salt—it’s already salty enough.

5. Drizzle generously with whole sesame tahini.