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

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