Herb Tahini Dressing

I’ve got a great herb tahini dressing for us. You can toss it in a variety of salads, as well as add to Buddha bowls and wraps. I’ll admit, sometimes I don’t take the extra 5 minutes to blend myself a dressing, but meals are extra enjoyable when I do. If you find a dressing you love and it’s gone in one day, double the batch! Of course fresh is always best with dressings like this and we get the most enzymes and nutrients out from fresh herbs and lemon on day 1, but it will still be good enough for 3, maybe 4 days. Just give it a good stir each time unless you use it. If it needs a little oomph towards the end, add a squeeze of lemon to freshen it a bit.

It will be an extra great one when the herbs are more abundant this summer, especially if you have a garden. While I don’t have a garden, I get excited when Mark puts fresh herbs in small pots on our balcony. Basil and mint is generally always at the ready for salads and drinks. We plant those two since they grow like weeds in our small pots. I still buy plenty of cilantro, parsley, and dill from the grocery store though. And yes, while the city air is extra filthy and polluted, I just make sure to wash the herbs really well before using them.

I rinse and spin herbs with this produce cleaner diluted with water. It’s easier for me than doing baking soda baths with produce, but that’s an option too. A little goes a long way so it’s not as pricey as it may seem. I have a diluted spray bottle of it at my sink for washing produce too.

This dressing is not sweet at all unless you add the optional Medjool date, maple syrup, or date syrup. I think it depends on what it’s being mixed with, so I left it for you to taste and decide. Some tahini is more bitter too, so you might want a bit of natural sweetener if that’s the case.

One way to serve it:

Here I tossed it with black lentils, quinoa, and heirloom tomatoes. I then added it to a sweet potato wrap. Since sweet potato is sweet, it was a good yin and yang of flavors.

If you want a sweeter tahini dressing, check out this quick curry maple tahini dressing.

You might also like the sweet tahini dressing recipe that I toss with this really good Kale Brussels Maple Tahini Salad.

Herb Tahini Dressing

A delicious herb tahini dressing to add into your dressing rotation. You can toss it in a variety of salads or add to Buddha bowls or wraps. This dressing is not sweet unless you add the optional Medjool date, maple syrup, or date syrup. I prefer the unsweetened version for this one, but depending on what you are mixing it with, you may want it sweetened a bit.

Print Recipe Pin Recipe

Course: Main Course, Salad

Ingredients Method Notes

Ingredients

  

• 1/2 cup water
• 1 cup or large handful fresh parsley cilantro, or a mix of both – loosely packed
• 6-8 mint leaves if you have on hand
• 1/3 cup tahini
• 1/2 large lemon more to taste
• 1 garlic clove refrain from using more in this one
• 1 scallion green and white parts
• 1/4-1/2 tsp sea salt to taste
• optional 1 Medjool date, 1 TBSP date syrup, or 1/2 TBSP maple syrup if you want some sweetness

Method

 

1. Add everything but the optional sweetener to a small blender. Blend until smooth. Taste and adjust if desired. ENJOY mixed in salads, Buddha bowls, wraps, or possibly even a dip for healthy baked French Fries.

Notes

I use the Beast Blender to blend most of my dressings in.  The trick to getting it to clean up easily is empty whatever you are mixing right away and rinse instantly.   Then I add a little soap and hot water, put the lid back on, and shake well with my hands.  There is virtually nothing left when you do the water rinse right away though.  

Easy Healthy Plant-Based Recipes | Dairy-Free | Gluten-Free | Egg-Free | Refined Sugar Free 

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