There are so many ways to use this delicious Lemon Tahini Dressing. A Greek salad, simple green salad, steamed green beans, broccoli, or roasted potatoes would be wonderful with this creamy, tangy sauce.
This is just a quick weeknight salad using what I had on hand. It includes Romaine lettuce, cauliflower, purple carrots, yellow cherry tomatoes, cubed strawberry papaya, and pepitas.
- ⅓ C. Tahini paste
- ⅓ C. Water
- 3 T. Lemon juice
- 2½ T. Shoyu
- 1 T. + 1 t. Maple syrup
- 1-2 garlic cloves, minced
- ⅓ t. Sea salt
- ¼ t. Cayenne pepper, or to taste
- Place all ingredients in a pint -sized glass jar. Either mix with a spoon or shake vigorously with a lid on until mixed thoroughly. When this dressing chills it will thicken up nicely.
- This Dressing will last in the fridge for 3-4 days.
Let me know how you use this versatile dressing.