Dairy-free Creamy Tahini Dressing
I am not dairy free but I do try to eat as little of it as possible. I find cheese and milk to be gateway drugs... cheese plates must have wine, cheeseburgers must have fries and ice cream must involve multiple scoops. My body and more importantly my cravings have responded well to this "dairy light" diet.[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row]
I'm obsessed with this dressing and make it every week. I love the fact that it's dairy free and it can be the star of a simple salad. My favorite being: kale, cranberries, sunflower seeds and avocado if I have it. Above I used Trader Joe's Healthy Chopped 8 Veggies, their Cruciferous Crunch salad mix and garbanzo beans.
Tahini is just ground up sesame seeds. It has a similar nutritional breakdown as almond butter (190 cals vs 180 cals for 2 Tbsp) and you also get 8g of protein. I've had luck finding jars at every grocery store I've looked for it. If you're having trouble finding it look in the international cuisine isle.
The breakdown below will dress 2-3 personal salads or one big one.
2 tablespoons of tahini
1 Tablespoon of whole grain or dijon mustard
1 Tablespoon of Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
Salt – a good sprinkle
Optional: 1 or 2 Tablespoons of Water for a thinner dressing
Optional: SUMAC- this spice adds a mild citrusy tart taste
Directions: Squeeze juice from lemon. Add the remaining ingredients and stir. If you like a thinner dressing add a bit of water or more olive oil. You may want to up the salt if you dilute it to keep the pungent flavor.