This dressing is one of those things that can turn even a boring green salad into something spectacular. I like things that do that.
These are the reasons why:
It’s ultra easy but tastes like it takes a lot of effort (please keep that between us though)
It’s creamy and delicious but vegan and filled with healthy FATS!
It goes well on everything. And I mean everything.
Tahini is yum and makes the world a better place.
I honestly use this dressing on about 90% of the salads I make because somehow no matter what the combination of ingredients in the salad is, this makes it better. Like I said before (and probably will again) – Tahini is yum.
- 3 Tbsp tahini (if the oils have separated, stir before measuring)
- Juice from 1 lemon
- 1 tbsp olive oil
- 1 clove garlic, grated
- sea salt
- water to thin
- Add tahini, lemon juice, grated garlic (using a microplane) into a bowl. Whisk together. The mixture will get thicker and stick together.
- Add the olive oil first. Then, add water 1 tbsp at a time. I usually add 2-3 tbsp total. Whisk together until it is creamy.
- Season with sea salt to taste. Serve as a salad dressing, pour over grilled veggies or use as a sauce for quinoa salad.
these ratios are NOT set in stone. I like to switch it up & keep things exciting, ya feel?
FOR A CREAMY DIPPING SAUCE: add 1 tbsp more tahini. Omit water. Dip sweet potato fries in. Watch as life changes.
FOR MORE TANG: Is that a word? Maybe it was tart. Anywhoo, you can add more lemon if you want.
FOR EXTRA FLAVOUR: feel free to add any fresh herbs you have on hand, some cumin for a deeper flavour, or a little pinch of cayenne if you’re feeling spicy