After two weeks of potato monodiet, I craved something lighter and with a crunch - I almost forgot what teeth were for, having eaten maily mash. This salad brings together some of my favorite foods: cumin, avocado, dill, tahini, cucumber, white beans - I don’t know why it works, but something about the crisp textures contrasted with soft and mushy ones makes it one of those „why didn’t i think of this earlier?!” combinations. I know that a lot of people don’t really like fennel, but the little amount of it here adds come cleanness without making each bite full of liquorice flavor - still, omitting it won’t do any harm, maybe just add some more cucumber for balance. The long list of ingredients for the dressing might look like a lot of work, but it’s just a matter of putting everything in one jar - I think it would be smart to make more and keep the leftovers in the fridge, I can imagine it’s quite yummy poured over some quinoa/cous cous for a quick meal. Give it a try!
Cucumber and White Bean Salad
(serves 2 as a side, 1 for main)
1/4 fennel (optional)
1/2 cup canned white beans, preferrably cannellini
1 1/2 tsp dried dill
2 tbsp tahini
1 tbsp lemon juice
1 tbsp water
1/2 tbsp olive oil
1 tsp cumin seeds or 3/4 tsp ground
1/4 tsp black peppers
1/2 tsp salt, or to taste
pinch brown sugar
Peel the cucumber and chop into large ( about 1/2 cm) cube, place in a medium bowl. Chop up the avocado into bits of similar size. Add to the bowl.
Slice the fennel very thinly. This is easily done using a vegetable peeler - just run it over a chunk of fennel to make very thin slices. Stop when the peeler gets uncomfortably close to your fingers. Add to the chopped avocado and cucumber.
Rinse the beans well, then add to the rest of the ingredients.
To make the dressing, combine all the ingredients in a clean, small jar and shake well. Taste before adding to the salad, but remember that both avocado and white bean can „mellow” down flavors - don’t be shy with salt and cumin here.
Pour the dressing over the salad and mix to combine, but be careful not to mush the avocado and beans.
Sprinkle with additional dill before serving.