If you have been reading my blog for a while, you have probably noticed that I tend to eat lots of salads. Despite the fact that the temperatures have been below freezing almost constantly during the past few weeks, I’m still craving fresh produce on a daily basis.
But even the tastiest greens need an equally tasty dressing. I’ve been making variations of this basic dressing for quite a long time, so I guess I need to finally share my recipe. I love that this dressing is so smooth and creamy, even without a single drop of dairy in it.
Creamy Tahini Dressing
This recipe is just a template, so feel free to experiment with your favorite nut or seed butters, vinegars, sweeteners, and herbs. In my opinion, this dressing pairs well with any kind of salad.
Prep time: 5 minutes
Yield: Makes about 1-2 servings
- 1 Tbsp tahini
- 1 Tbsp olive oil
- 1 tsp mustard
- 1 tsp agave syrup
- 2 Tbsp apple cider vinegar
- 2-3 Tbsp water
- Salt and pepper to taste
- Optional: fresh, frozen, or dried herbs, e.g. dill, basil, parsley, etc.
Pour the first four ingredients into a small bowl and mix thoroughly. Gradually add vinegar and water and keep mixing until the dressing looks smooth. Finally, season to taste with salt, pepper, and your favorite herbs.
The dressing keeps well in the fridge for at least 2-3 days.
If you don’t like tahini, you could use almond butter instead. For an Italian twist, add balsamic instead of apple cider vinegar, and add some basil and/or oregano.