Creamy Tahini Salad Dressing Saves the Day
I’ve been running on cookies and coffee since 8 a.m., and that’s all out now. Currently, I’m only running on adrenalin. And hunger. If I don’t get my bag full of vegetables up five flights of stairs, I don’t get to eat.
When I’m a hungry, hungry hippo or hungry like a bear, as the Germans put it–Baerenhunger, I know cucumbers and tomatoes won’t fill me up. I need protein! Good quick sources of vegan protein are nuts and seeds. In fact, I now always have almond butter around for a quick snack since the days I tried quitting sugar.
Improvising with what I had, I decided to make a heavy tahini dressing to dress my tomatoes and cucumbers. Tahini is sesame butter, so it’s loaded with protein.
Variations include adding ginger or garlic to the dressing or replacing the soy sauce with miso.
TAHINI DRESSING INGREDIENTS
2 tablespoons tahini / sesame paste
1 tablespoon lemon juice (you may like a bit less, as I love lemon juice…)
1 tablespoon soy sauce
water to thin the dressing to desired consistency
sea salt and freshly ground pepper to taste
1. Mix together the tahini, lemon juice, and soy sauce.
2. Thin the dressing with water until it’s as liquid-y as you like.
3. Add salt and pepper to taste.
4. Mix with salad greens or a raw vegetable salad like I did with cucumbers and tomatoes.