My Citrus tahini salad dressing is shown drizzled over a bowl of quinoa, garbanzo beans, chopped red peppers, cucumber chunks, avocado slices, tomato slices. Serving ideas are endless. This delicious dressing was created when a dear friend surprised me with a visit (and some fish—nice!) so I basically found whatever salad and dressing ingredients were in the fridge and decided to whip this up. It is excellent as a dip also. And it is simple and fast to make.
Yields a big batch of dressing (about 1.5 cups) or cut in half for a snaller batch
½ Cup Organic Tahini
¼ Cup fresh lemon juice
½ Cup fresh orange juice or 2
2 Tablespoons Organic Coconut Aminos
½ inch fresh ginger peeled and chopped into small pieces
2 Tablespoons real maple syrup
1 teaspoon sea salt (optional)
A little bit of orange zest (optional)
Instructions
Put all the ingredients in a personal blender like this and mix until creamy and combined. If you prefer a thinner dressing, add a little more orange juice as needed. Serve immediately or can refrigerate for up to two weeks
Citris hown being poured over blanched broccoli and cherry tomatoes.
Citrus tahini salad dressing is also wonderful over a mix of sliced beets, carrots, and cilantro.
So many options! If you made it, comment on how you served it, below.
