Garlicky Tahini Dressing

This time of year, I get greens-obsessed. Well, okay, I’m greens-obsessed all year long, but this time of year as spring starts to tease, I start getting obsessed with raw greens. Mixed lettuce salads, massaged kale (like this recipe from earlier this month), raw collard leaves in place of taco shells, smoothies—basically, I try sneak fresh leaves into whatever hits the table.

That in mind, I thought it would be nice to give you a quick tour of some of our favorite ways of dressing our greens. We usually have four dressings in regular rotation at our place. The first is a yogurt-based ranch dressing made with Penzeys Creamy Peppercorn Ranch seasoning (I heart Penzeys). Second is a family-recipe vinaigrette with fresh herbs. Third is this amazing avocado-based dressing from 101cookbooks in which we usually use scallions in place of green garlic because we have them easily on hand year-round (thanks, Kat, for sharing this one with us!).

Massaged Kale with Garlicky Tahini Dressing

Massaged Kale with Garlicky Tahini Dressing

The fourth is a garlicky tahini dressing.

Recently I mentioned getting a wee bit obsessed with Whole Foods’ chocolate mousse, prompting me to come up with my own recipe (which I now prefer, thank you very much). Around the same time, I also got hooked on their garlicky kale, which is a raw, massaged kale salad with a tahini-based dressing. They sell the dressing by the bottle, if you want to take the shortcut—it’s the Whole Foods brand Zesty Tahini Dressing located in the refrigerator cases in the produce section. Preferring to not have to buy it, I once again read the ingredients list and mocked up my own version, which I have shared below. We enjoy this on plain-jane salads, massaged kale, steamed veggies, and even chicken. Enjoy!

Garlicky Tahini Dressing

  • 4 Tbsp nutritional yeast
  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • 2 Tbsp tamari (GF) or liquid aminos
  • 2 Tbsp water
  • 2 cloves garlic
  • 1 pinch cayenne pepper

In a blender, combine all ingredients until smooth. Add a little more water if you want a thinner consistency. Refrigerate.

You can adjust the flavoring to your taste pretty easily—add a little more lemon juice to tang it up, or a little bit of agave or honey to soften the flavor. Mess around with it—and let me know what you like best!

What are your favorite dressing recipes? What are your favorite uses for them?

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