NOT JUST FOR SALADS. A few notes on this recipe — Born from my first attempt at veganism, this dressing proved to be a nutritious part of my meals, using it to top many food vessels: sweet potatoes, salads, and squash. Tahini is rich in good fats that contribute to an overall healthy diet, as well as being a satiating part of your meal. I contrasted the nutty flavor of the tahini with the sweetness of the caramelized Delicata Squash — the warmth of the squash made the dressing melt, coating the squash for the perfectly sweet/savory/spicy bite. For the salad, I utilized strawberries for the sweet element, radish and cucumber for a refreshing crunch, and hemp hearts for texture, added protein, and omega-3s (Tahini is high in omega-6s)! I’ve played around with different acids, both lemon juice and rice vinegar, and found that for the dressing, I prefer more of the lemony flavor to cut the kale’s bitterness, whereas the rice vinegar worked better with the squash.
MAKE ME:
This recipe makes enough to dress 1 head of kale or 1-2 delicata squashes.
In a mixing bowl combine tahini and ice cold water. Mix until paste becomes more of a drizzle and lightens in color.
Add in acid + honey. Combine well.
Dash pepper, cayenne, salt. Taste and adjust seasonings!
SALAD HACK: Put dressing on bottom of bowl, then add lettuce and use tongs to toss. This method allows for dressing to be equally distributed across leaves!
INGREDIENTS:
2 tbsp tahini
2 tbsp ice cold water
1.5 tbsp (or more) rice vinegar or lemon juice
~1 tbsp honey
Pinch black pepper, salt
Dash cayenne
