Prep 10 mins
Cook 0 mins
This light dressing is not only good for green salads but delicious on couscous or quinoa.
- 59.16 ml extra virgin olive oil
- 44.37 ml Greek yogurt
- 29.58 ml tahini paste
- 1 juice and lemon, zest of
- 1 garlic clove, crushed
- 2.46 ml ground cumin
- 0.25 ml cayenne
- fresh ground pepper
- Combine all ingredients together until smooth, season to taste.
I preferred this more as a dip for veggies rather than a dressing for salads. Used my own homemade tahini recipe and served over tossed salad with seasonal ingredients. Made for NA*ME tag/April.
I wouldn't call this very light dressing. Mine turned out quite thick even with thin tahini which I don't tend to like much but this was very good. I used unrefined extra virgin olive oil, Balkan (thick) yogurt, sea salt and the rest of the ingredients. Both DD (toddler) and I enjoyed this over this basic quinoa dish, Five (Or More!) Ingredient Garlic Quinoa which I also ate along with a baby arugula salad which I kind of mixed in as I went. We preferred it over the quinoa as opposed to as a salad dressing partially because of the thickness. I did blend all the ingredients up in my mini blender for a few short pulses, that might be why it had more volume.. Made for APRIL 2011 NA/ME TAG!