buttery tahini dill dressing.

What's the deal with salad dressing, everybody? For real. Have you looked at the ingredients on a bottle of the stuff recently? Scary. In order for a bottle of Catalina or Ranch or 1000 Island (yuck) to keep an even texture, it must be pumped full of all kinds of preservatives and non-foods. While it looks pretty being poured like glue from the bottle, it really doesn't provide us much nutritional benefit. More often than not, it's packed with sugar, gluten derivatives, and dairy... yet when it's sold in stores, it's on the shelves and not in the refrigerated section. There's a red flag that something is, erm, modified, right? 

lemon tahini in bowl w spoon

I have good news, though. Salad dressing isn't to be avoided forever and always. When it's made with great ingredients, it's actually a nourishing thing to have with veggies! Not only does dressing add a little zip to a salad, it actually makes salad more nutritious. The vitamins in vegetables are more easily absorbed by the body with a little fat, and when that fat is non-hydrogenated and as unrefined as possible, it adds fullness to a meal. 

lemon tahini with book

Take this homemade Buttery Tahini Dill Dressing! It's made with a combination of olive oil and tahini, which make it not only deliciously rich-tasting, but creamy like a Caesar dressing. The unsaturated fat from the olives and the sesame act as perfect little vehicles for veggie vitamins... and they make for an exciting - not sadly lacking - salad. 

lemon tahini in jar closeup

I made up a batch of this last week for my sister-in-law's bridal shower and it went over very well! The salad bar was beautifully stocked with greens, peppers, olives, grape tomatoes and chickpeas: this went really well with all of those, and we used the leftovers the next night with this a glorious Caesar-esque spinach salad with crumbled tempeh (recipe coming soon). 

This takes just a few minutes to whip up and trumps all other dressings for clean ingredients and flavor. Michael's assessment? "This tastes like butter [in a good way]!". 

The recipe below will make a pretty big batch that will keep well in the fridge. Try it on your favorite salad, with a whole grain, or as a dip. #yum :) 

amy be well signature

 

 

 

 

buttery tahini dill dressing
Yields 1
A creamy vegan garbage-free salad dressing. Great with bright springy salads or whole grain bowls.
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup extra virgin olive oil
  2. juice of 4 fresh lemons
  3. 1/2 cup tahini
  4. 2 handfuls fresh dill, stems removed
Instructions
  1. Combine all ingredients in a food processor. Store in an airtight container in the fridge.
From The Ground Up Wellness http://fromthegroundupwellness.com/
Tagged with: , , , , , , , , ,
Posted in gluten-free recipes, health coaching info, homepage featured, recipes, side dishes
2 comments on “buttery tahini dill dressing.
  1. I used to put an embarrassing amount of salad dressing all over every meal that I ate. I ate so much bottled Italian and ranch dressings, I almost feel sick thinking about it. A few years ago I started making my own dressings and I will never turn back to the store bought stuff! My go-to dressing is just a little olive oil, lemon juice, and liquid aminos, but when I have the time, I love to experiment with new dressing recipes. Tahini and dill sound like the perfect combo! I’ll have to make this one soon :)

    • amyheight says:

      Totally with you! The difference between homemade and store-bought (which used to by my MO, also — Caesar, of all things :S) is crazy! Plus, dressing is just so simple to make and so fun to experiment with! Let me know how this turns out for you. EVOO and lemon juice is a perfect combination :)

Leave a Reply

Your email address will not be published. Required fields are marked *

*

CommentLuv badge

Sweet Sidebar Graphic

As Seen On Banner 1

Soma Carafe 1freefilter

rewire food brain thumbnail

 

8-Week Program Starter Pack - DIGITAL