Quick Curry Maple Tahini Dressing

My girlfriend made me a similar dressing when I went to her house recently and I had to recreate a version since it was so delicious! This quick curry maple tahini dressing pairs well with so many dishes. Use it as a salad dressing (what I like it for), drizzle it over baked salmon, or however you desire. You don’t even need to pull out the blender for this one. Just add everything to a small bowl and mix well. This will keep well in the fridge for 4-5 days, but I doubt it will last that long anyways.

How I’ve been enjoying it:

Drizzled over romaine, red bell pepper, fresh dill, red onion, and **baked salmon**.

Summer Picnic Style. I added everything to a container and covered and shook the container right before eating it. Spring Mix for salad greens, red bell pepper, cucumber, red onion, quinoa, cannellini beans, avocado, lemon juice, cayenne, and the golden dressing.

Spring Mix, red bell pepper, cannellini beans, red onion, cucumber, little cayenne, & the golden dressing.

Quick Curry Maple Tahini Dressing

Makes a little over 1 cup of dressing.

Ingredients

1/2 cup + 1 TBSP tahini
1 TBSP maple syrup
1/2 cup filtered water
1/2 lemon, juiced, more if needed
1 garlic clove, minced
3 tsp yellow curry powder
1/4-1/2 tsp mustard powder to taste, start with 1/4 tsp
pinch of sea salt or to taste

Method

Add everything to a small bowl and mix well with a spoon. Taste and adjust as desired. Drizzle over everything you wish. Enjoy!

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Summer Salmon Salad Wraps

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