Wednesday, September 18, 2013

Paleo Tahini Ginger Dressing

I love a good salad, and nothing could be easier than topping it off with a little olive oil, lemon juice, salt and pepper. It's my go-to "dressing" of choice, and never disappoints.

Sometimes, however, I harken back to the day I purchased the bottled stuff. I grew up on Kraft Thousand Island. And not just the plain kind, either, but often the one with the bacon thrown in for good measure. Just an example of how this girl ate a SAD diet through and through!

So tonight I wanted something a little creamy, a little different. I thought I'd include some tahini for the former, and a little bit of ginger for the latter. And guess what? It took a little longer to whip up than my norm, but it was so, so worth it.

You might be able to whisk this one, but frankly tahini is so darned thick I think a blender does a better job. Likewise you can use bottled ground ginger, but if you can get the fresh stuff I'd highly recommend.

Tahini Ginger Dressing

1/2 cup olive oil
1/2 cup tahini
1/2 cup water
2 tablespoons red wine vinegar
1/4 cup coconut aminos
juice of 1/2 lemon
2 tsp. grated fresh ginger
1 minced garlic clove
black pepper

Blend all ingredients until smooth. Taste for seasoning and enjoy.

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