Lemon Tahini Dressing is the perfect spring dressing that you didn’t know you need.
I’ve been reading Dr. Michael Greger’s book, “How Not to Die.” It’s a fascinating read that discusses how the foods (mostly fruits and vegetables) we eat can really shape up our overall health, and even heal diseases.
Dr. Greger is a big proponent of a plant-based diet, and further stresses to incorporate spices, herbs, nuts, water, coffee, and tea into a healthy diet.
The best way to get a big dose of nutrition for me is a big salad.
But you guys know I’m big on flavor – so I need a dressing that’s versatile and delicious.
Lemon tahini dressing is just that. It’s rich in flavor and can be used in salads, bowls, over chicken, or on just about anything.
It’s that good.
I served it over a big salad comprised of mixed greens, Tuscan kale, arugula, cilantro, crispy chickpeas, cucumbers, and microgreens.
It was delicious.
If you have a jar of tahini that you don’t really know what to do with, this is your recipe.
When the quarantine is over, I think I’ll incorporate it in my weekly meal prep routine – and you should, too.
Lemon Tahini Dressing Ingredients
- 1 tbsp tahini
- juice of one lemon
- 1 tsp extra virgin olive oil
- pinch of salt
Combine ingredients and stir well. If mixture is too thick, add a few drops of water to the dressing until it reaches your desired consistency.