This recipe is so freaking good it’s so freaking hard to resist, to not put on everything, and to not stick a spoon in and eat it all by itself.
My favourite way to eat this is in a roasted vegetable massaged kale salad, but honestly it works in many dishes:
drizzled on roasted carrots
in a chopped vegetable, spinach, quinoa, and chickpea wrap
as a dipping sauce for fresh tomatoes or crackers
Want it? Let’s do this!
RECIPE: Sweet Tahini Dressing
TIME: 5 minutes
GOOD THROUGH: 5-7 days
1/2C filtered water, in sections
1/4C extra virgin olive oil (EVOO)
2T lemon juice
1T pure maple syrup
1T apple cider vinegar (ACV)
2 cloves garlic, peeled
1/4t smoked paprika
1 pinch sea salt
1 pinch black pepper
Add all ingredients to a blender, starting with half the amount of water.
Blend all ingredients until smooth, then taste. If too thick for your liking, add the rest (and maybe more) of the water until desired texture is achieved.
Add to your favourite savoury salad with roasted veggies and enjoy!
Feel free to adjust the ingredients to your liking. Some like it more garlicky, others prefer it more lemony or more sweet. Pick your fancy.