Currently, greens of all different varieties are in season! Kales, collard greens, chards, and many types of lettuces to name a few. I love this time of year when throwing together a green salad with a simple dressing tastes so fresh. The thought of "making a salad dressing" to sling over the top of that salad can be intimidating but once you have tried it (and tasted it on your salad) you will wonder...."why didn't I try that sooner?" So...here is a recipe to try on your next salad should you accept the challenge! This one tastes wonderful over lightly steamed/sautéed kale too!
Creamy Tahini Dressing
3 heaping tablespoons of Organic tahini
2 tablespoons Organic shoyu or soy sauce
2 tablespoons umeboshi vinegar
1/2 bunch of Organic parsley with stems
4-5 Organic scallions, white and green part
1 cup of water
In a food processor or blender, purée tahini, shoyu, umeboshi vinegar, parsley and scallions. Slowly add water to achieve desired consistency. (I don't add all the water because I like it a little thicker.) Any extra dressing can be stored in the refrigerator for a couple of weeks to use whenever you like!
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