My favorite dressing when I was a kid was "green goddess." I'm not sure where the name came from (or what was in it), but I loved the creamy consistency. Creamy dressings are just so wonderful... but they usually contain yukky mayonnaise. So we stick to mostly vinaigrettes. When I came across this dressing recipe using tahini, I thought it was a brilliant yet healthy way to add some creaminess to a salad. I have made it a couple times now, and I just love it!
Tonight I made a salad using our fantastic fresh garden greens and beets (which I oven-roasted), some avocado, leftover steak, and this lovely dressing. With daylight savings time in action, and the warm weather, this felt like the perfect summer dinner.
Lemon Tahini goddess dressing
- 1/4 cup water
- 1/4 cup tahini
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- the juice of 1/2 lemon
- 1 teaspoons organic soy sauce, liquid aminos, or gluten-free tamari
- 1 clove garlic
- 1/2 tablespoon raw sesame seeds
- 1/2 teaspoon salt, or to taste
- 1/2 tablespoon fresh chives, chopped
- 1/8 cup fresh parsley leaves
- Toss all ingredients into a Vitamix, small food processor, or standard kitchen blender.
- Blend until well combined and smooth.