If the dressing is good, thou shalt eat thy veggies!
Having said that, store-bought varieties may taste good, but the ingredients are far from ideal, being laden with sugar, preservatives, processed oils and other nasties.
I love having a homemade salad dressing in my fridge throughout the working week, on hand for whenever I’m about to tuck into some veggies. It not only saves time, but also makes it possible to munch through a lot more veggies than one may be inclined to. This Tahini Dressing Recipe is a staple at home, and gets drizzled on salad, steamed broccoli, baked sweet potato, crumbed eggplant or used as a dip with wholesome crackers or veggie sticks. Tahini is made from sesame seeds and delivers healthy fats, vitamins and minerals. Enjoy.
1/3 cup hulled tahini paste
4 tablespoons (80ml) lemon juice
1 garlic clove, grated
A handful of roughly chopped parsley leaves
1 teaspoon honey
A pinch or two of sea salt
100ml filtered water
1 tablespoon extra virgin olive oil
Combine all the ingredients in a small food processor and process until smooth.
Adjust to taste and desired consistency.