THE LATEST FROM THREE FARMERS

Lemon, Garlic, Tahini, Dill Dressing

Recipe courtesy of Chef Doug McNish.

This dressing is perfect of a nice light marinated kale salad tossed with hemp seeds, red peppers, raisins, walnuts and sundried tomatoes.

Makes 1-1/4 cups dressing

Ingredients

  • 1/2 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup filtered water
  • 2 tbsp Camelina Oil
  • 1 tbsp wheat free tamari
  • 1 tsp dry dill weed
  • 1/4 tsp fine sea salt
  • 1 garlic clove

In a blender, combine tahini, lemon juice, water, Camelina oil, tamari, dill, salt and garlic. Blend at highest speed until smooth. Serve immediately or cover and refrigerate for up to 5 days.

Notes

  • substitute dry dill weed for 2 tbsp fresh dill weed
  • substitute an equal amount of pumpkin seed butter for tahini