As much as I love a good ole drizzle of olive oil and salt and pepper on my salad, and the simplicity that it brings, sometimes you want just a little bit more to jazz up your greens. This recipe is simple, but one that’s taken me a few tries before really admitting, “alright, this is it.”
Ingredients:
- 1 1/2 lemons (juice of)
- 3 tbsp tahini
- 2 tbsp water
- 2 cloves garlic (or more, depending on preference)
- salt and pepper
In a food processor, or a small blender, you’re going to add all ingredients and blend. Simple, right? However, a large portion of this is based on your personal preference, i.e. the amount of salt, pepper, and garlic. To start, I would start out small before you go big. It is always more difficult to take out than add in (aka impossible.)
If you can, add your olive oil slowly while processing, to prevent separation later on. However, I have blended all ingredients together and have not run into this problem. Store in the fridge, and if separation occurs, simply shake before using. I recommend a mason jar or something with a wide opening, as a thick dressing will likely not run smoothly out of a traditional salad dressing shaker with a narrow spout.
Benefits:
- Vitamin C from the lemon
- Garlic can improve cholesterol levels, and also contains immunity boosting properties
- Tahini is rich in protein and vitamins that boost brain function
Health with Hales 