I love to experiment with salad dressings. I create my own blends with a variety of ingredients including nut and seed butters. My friends and family always love and enjoy my creations.
This recipe this is adapted from Katie Mae’s light and refreshing mint tahini dressing.
This dressing is oil free, but so delicious! At first, I wondered if this dressing would taste good without oil, but once I tried it, there was no turning back.I add this dressing to any salad mixture or to my Buddha bowls.
Sometimes, I add fresh chillies or other Asian herbs to give it more exotic flavors. You could substitute the lemon with Tahitian lime when they are in season. You could try this with any other of your favourite herbs
- 1/4 cup Tahini
- 4 Tbs lemon
- 1/4 cup water
- 1 Medjool dates pitted
- 1 tsp himalayan salt
- 1/4 cup fresh italian parsley
- 1/4 cup coriander
- Add all the ingredients to a blender or food processer. Blend till the mixture is smooth
- Add the Italian parsley and coriander and pulse a few times till you can also see green bits in the dressing.
- Store the unused dressing in a airtight glass container in the fridge.