This is a light and clean version of the luxurious classic recipe. This is wonderful for dressing a salad, using as veggie dip, or even as a sauce for sandwiches and wraps. You can make this thicker or thinner by using less or adding more water. This is a staple at my client’s home; I do not go a week without getting a request for it! If you are unfamiliar with tahini, it is a paste made from sesame seeds—absolutely delicious! It’s wonderfully nutty, although it is nut free if you or your children have an allergy! You can typically find it in the peanut butter aisle.

1/2 cup raw tahini

1/2 cup water

1 handful chopped fresh parsley or cilantro leaves (either one is great!)

1 green onion, chopped (white and green parts)

1 lemon, juiced

1 teaspoon soy or tamari sauce

1 tablespoon apple cider vinegar

1 tablespoon honey

Pinch of sea salt

 

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  • Put all ingredients in a blender and blend on high for 2–3 minutes until it is creamy. Make sure to scrape down the sides.
  • Use a spatula to get every last bit out of the blender and store in an airtight container. It will keep for up to 5 days—that is, if you don’t eat it all!

 

Serving Tip: I love to serve this dressing on a romaine salad with julienned carrots, sliced radish, chopped cucumber, halved cherry tomatoes, bean sprouts, and a grilled chicken breast!

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