I have been making this vinaigrette on repeat. The tahini adds richness and creaminess to this dressing. I think using a delicious dressing is the perfect way to spice up your salads. I will also use this as a dip for raw veggies, like carrots and peppers, or to top some charred broccolini or cauliflower! You can always thin it out with a bit more water or lemon juice. Enjoy!
Ingredients
This fall salad is ready to be dressed with my lemon tahini vinaigrette. It has kale, arugula, sweet potatoes, apples, and toasted pecans. A perfect lunch with a scoop of quinoa or some sliced chicken.
¼ cup tahini
¼ cup water
¼ cup lemon juice
3 tbsp extra-virgin olive oil
½ tsp sea salt
¼ tsp black pepper
Directions
Combine all ingredients into a small blender and blend until smooth. Alternatively, use a jar or bowl and whisk until smooth.
