Green Goddess Tahini Salad Dressing
"Here's a recipe for a creamy vegan salad dressing I've been enjoying as a zestier, gluten-free alternative to Annie's Goddess Dressing. If you don't like the bite of raw garlic, try roasting or sauteeing the garlic first."
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 1⁄4 cup tahini
- 1⁄2 lemon, juice of (use juice of a whole lemon if you prefer)
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- 1⁄2 cup fresh parsley sprig, lightly packed
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup warm water
- 1 garlic clove
directions
- Combine all ingredients in blender until smooth. Use at room temperature. Store leftovers in a sealed container in refrigerator.
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Reviews
-
This was a good dressing. Next time I would omit the water or add more tahini to thicken it and enhance the yummy tahini flavor. A half recipe made enough for two large salads. -
Tasty and pretty easy to make. Thanks fr posting. -
This is quick and easy. I made this in my magic bullet and used fresh spinach instead of the parsley (needed to use it up) and a pear infused white balsamic vinegar instead of the cider vinegar. The result is a creamy, bright green dressing. The lemon is fresh and the tahini is nutty and the honey and garlic add a sweet and pungent taste. Very good on top of any combination of fruit, vegetables or protein.
Tweaks
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This is quick and easy. I made this in my magic bullet and used fresh spinach instead of the parsley (needed to use it up) and a pear infused white balsamic vinegar instead of the cider vinegar. The result is a creamy, bright green dressing. The lemon is fresh and the tahini is nutty and the honey and garlic add a sweet and pungent taste. Very good on top of any combination of fruit, vegetables or protein.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
