Back to reality after another fun weekend and summer is officially here with temps in the 90s and 100s, eek! The pups have been perfectly happy to lounge inside enjoying the air conditioning with hubby.
And I’m happy to enjoy cool, hydrating, raw salads in the dry heat, especially when they’re coated in creamy tahini dressings. I adore tahini, I could eat it right out of the jar with a big spoon. But it’s great in dressings, hummus, and stir fry sauces too! Dill is also one of my favorite summer flavors, there’s something cool and refreshing about it. I decided to look for recipe ideas to bring these two flavors together, but found a lot of dressing recipes loaded with tahini and olive oil which seemed like a fat overload to me. I had to try my luck at creating a lighter version and it came out great, I didn’t miss the oil!
Tahini Dill Dressing
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 2 tbsp. apple cider vinegar
- 1 tbsp. tamari
- 1 tsp. dried dill weed
- 1/2 tsp. garlic powder
- pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve as a salad dressing or dip and enjoy. Makes 4-6 servings.
The texture is perfect for coating large salads in tangy creamy goodness, like this hemp seed loaded spinach salad.
The flavor is very cool and creamy with a tangy and savory dill and slight garlic kick. It’s not oily or overly spicy, but rich and comforting.
And made a perfect cooling summer salad dinner and leftovers for lunch today.