Cucumber and Pickle Salad

A refreshing and protein-rich salad with a creamy tahini dressing.

Ingredients

  • 2 Large cucumbers

  • 3-4 Brined pickles

  • 4 Hard-boiled eggs

  • 1/2 Cup tahini (or more to taste)

  • 2-3 Tablespoons lemon juice

  • 2-3 Tablespoons water (to thin the tahini)

  • Salt to taste

Preparation

  1. Hard-boil the eggs, cool them, and peel them

  2. Cut the eggs in half and remove the yolks (save for another use)

  3. Chop the egg whites into small pieces

  4. Peel the cucumbers and chop into small pieces

  5. Chop the pickles into small pieces

  6. In a separate bowl, mix the tahini with lemon juice and water until smooth and pourable

  7. Add salt to the tahini sauce to taste

  8. Combine the chopped cucumbers, pickles, and egg whites in a serving bowl

  9. Pour the tahini sauce over the vegetables and mix well to coat everything