Tahini Lemon Dressing
When I was a kid, I used to think that salad dressing all came in a jar or bottle. Boy was I wrong. Once I started cooking and prepping food for myself in college, I discovered that homemade dressing is so much better and you can tailor it to your own tastes. I made a lot of vinaigrettes, but another favorite of mine is nut and seed butter based dressing. Peanut butter for Thai, almond butter for a smooth nutty slightly sweet dressing, and tahini for middle eastern salads and dishes. One that I have been making quite often lately is a lemon tahini dressing. It is silky and flavorful, and it pairs well with middle eastern ingredients like sun dried tomatoes and red bell peppers. It is wonderful with baby kale, or even for making a quick sauce for a noodle salad with chickpeas. I keep a jar in the fridge for quick dinners.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a bowl, whisk together all ingredients until smooth adding a little more water if necessary to thin to desired consistancy. Store in the fridge.
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- Allergen Friendly
- Child Friendly