Driving home from work yesterday, the thought of “what should I make for dinner” popped into my head. The unprocessed result: roasted sweet potato & broccoli atop fresh greens and a yogurt tahini salad dressing.
Oh, because I finally bought tahini! I’ve stock-piled a bunch of recipes, and know of even more uses for the sesame seed puree, but never had any of my own. Until now So of course, I had to use it the first chance I got! This dressing tasted perfectly on the salad, but would go well with a variety of dishes! Use it as a dip for raw veggies. Toss your favorite salad with it. Add it to a baked potato bar spread. Or just eat it with a spoon.
Oh, am I the only one who does that? Ah well, savor each bite, right? This dressing is bursting with flavor, carries a pungent bite to it, and yet tastes so refreshing, you’ll think it’s still 80 degrees and mid-August.
Greek Yogurt Tahini Dressing, adapted from Food Stories Blog
Makes 2/3 C dressing, can easily be doubled
- 1/2 C plain nonfat Greek yogurt
- 1 tbsp tahini
- 2 tsp lemon juice
- 2 tsp dried parsley
- 1 tsp dried basil
- 1 clove garlic, minced
- freshly cracked sea salt & pepper, to taste
Mix all ingredients well together. Store in the fridge until ready to eat. It’s best to leave it in there an hour before eating, to allow all the flavors to meld. But I ate this 20 minutes after mixing, and it tasted pretty great.
That’s it! Super easy, packed with protein and a little bit of healthy fats. And oh so much flavor. Enjoy!