Bottled salad dressings are l.o.a.d.e.d. with salty goodness that makes veggies taste less veggie-like. If you’re doing the low-sodium thing, like me, this is a definite no-no. These dressings have to go far, far away from your fridge.
As a replacement for a while I was using olive oil and lemon juice which is refreshing, but I missed the creaminess that comes with most not-so-good-for-you dressings.
Last fall, I had a salad topped with lemon-tahini dressing that was sooooo yummy! This is my super simple recreation of that deliciousness. It has fulfilled all of my desires in a dressing without any of the sodium.
This stuff is perfect on salads, but it is also great poured over asparagus as a ‘sort-of’ vegan hollandaise. The tahini (sesame seed paste) is nutty and creamy and brings together the lemon and olive oil perfectly.
The proportions I used are good to top two salads and are on the tangy side as I am a lover of all things sour. Adjust to your heart’s content.
Ingredients
- ¾ tsp tahini (sesame seed paste)
- Juice from ½ a lemon
- 3 tbs good extra virgin olive oil
- Pepper to taste
Instructions
Put all of the ingredients in a bowl and whisk until creamy. Toss over salad or steamed veggies and enjoy.
Lunch
I’ve been obsessed with this stuff, so it tops my lunch most days. Here I’ve poured it over butter lettuce, radishes, fresh peas, cucumber and orange bell pepper. I’ve got French bread on the side that is smeared with a scrumptious puree of roasted eggplant and bell peppers out of the Native Foods Cookbook (p. 144, Papa’s Yugoslavian Ivar)
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