I’m a big fan of tahini-based salad dressings.
There’s something perfectly delicious about creamy tahini, bright lemon, and fresh herbs.
However, all the canola oil and traditional soy sauce (which contains preservatives, added salt, gluten, and is fermented) end up giving you a bottle of useless, fatty, gluten-y calories AND throw your chances of enjoying a properly-combined salad right out the kitchen window.
With no luck until now, I have been trying to create the perfect tahini0-dressing–a.k.a. pure deliciousness.
And it just so happens, my generous and talented mother has figured it out before me.
A simplified recipe for easy digestion and maximum goodness.
May I present to you, My Mama’s
Creamy Tahini Dressing:
Serves Two; Makes One Large Salad
- 3 heaping Tbs. Tahini (Raw is always best nutritionally!)
- 2 Tbs. Apple Cider Vinegar
- 1 Tbs. Lemon Juice
- 2 Tbs. Bragg’s Liquid Aminos, or Soy Sauce (start slow if you like a less-pungent dressing)
- 2 small cloves Garlic, or 1 tsp. dehydrated Garlic Powder
- 2 Tbs. Minced Chives, or Green Onion Tops
- 1 Tbs. Minced Parsley
- 1 Tbs. Sesame Seeds (raw)
- Water, to thin
- Himalayan Pink Salt, to taste
Optional, and highly recommended:
- 1/2 Tbs. Toasted (or raw) Sesame Oil
- Cayenne (I always use Golden Cayenne)
- In a small bowl, whip tahini, vinegar, and lemon juice together with a fork, until it becomes whiter in color and thick.
- Whip in Bragg’s Amino’s (your sauce should be very thick).
- Add water, no more than 1 Tablespoon at a time, until you reach the desired consistency for your dressing.
- Add Chives, Parsley, Salt, and Sesame Oil, Cayenne, and Sesame Seeds if using.
This dressing is packed with flavor, and disperses well throughout a salad. The sesame oil is great for achieving that classic flavor you’re probably used to, but makes this dressing no longer “Oil-free”.
For your body, it is easiest to digest veggies with one type of fat (keep this in mind when adding hemp hearts, seeds, nuts, avocados, or cheese to your salads). You’ll find you have more energy when your body can digest the foods you eat in simplicity.
Easy, Satisfying Salad:
- Mixed baby Kale and Spinach, or Julienne Kale, or favorite leafy green
- 1/2-1 Carrot, grated
- 1/2 Golden or Red Beet, grated
- Thin sliced Red Onion
- 3 Tbs. Raw Hemp Hearts
- +Any fresh veggies you like!
Pour some Creamy Tahini Dressing over the top and sprinkle with some Hemp Hearts.
Remember to buy Organic and non-GMO foods as often as you can afford. And even better, get your roots, lettuces and herbs seeded in your garden (inside or out) for this season’s garden, so you can have fresh veggies in your salads all season long!
A BIG thanks to the best cook I know…. My Mama.
I’ve made a couple nutrient-maximizing, cleansing, and allergy-friendly suggestions to her recipe, like raw tahini, and Bragg’s aminos (no preservatives, added salt, or gluten, not fermented, non-GMO). But this dressing is great with the traditional ingredients as well.