You can make any salad even tastier with this delicious dressing. I wish I could claim it as my own, but this is a Hemsley & Hemsley recipe that I’ve used for soooo many salads, it’s so yummy - and good for you too.
The garlic and parsley in the dressing are huge immune boosters, while the tahini is a great source of protein and DHA Omega 3s, making it sooo much healthier than any of the store-bought dressings full of sugar and preservatives.
I love making a batch of this dressing over the weekend and having it ready to go in the fridge during the week. I find that I'm way more excited to throw together a salad if I know I have a delicious dressing, ready to use.
Plus, it’s super versatile. You can throw it over a bowl of mixed greens with avocado, beans, roast chicken, fish, quinoa or farro… anything really. Eating more leafy greens is a fantastic way to boost your folate intake. So, why not make a batch and see what salads or veggies you can eat it with?
This recipe should make about 10 oz of dressing.
What you need
4 tbsp tahini
3 tbsp apple cider vinegar
2 scallions, roughly chopped
1 tbsp lemon juice
1 garlic clove
1 large handful of fresh parsley
3/4 cup extra virgin olive oil
sea salt + pepper
What to do
1. Put everything in a food processor or blender and blend together with 3 oz of water until smooth. Scrape down the sides as you go.
2. Pour over your salad or store it in a glass jar in the fridge for up to a week (if you do this, pour a layer of olive oil over it to keep it fresh). Enjoy!