By Katie Hoffman
So quick! So easy! So good for you! And great with microgreens, spring greens, and fresh arugula!
Add spring veggies and chickpeas or boiled eggs (or both), and you have a delicious meal-n-a-bowl salad with a rich, tangy, dressing that makes you feel like you’re doing something bad. But it’s oh, so good for you!
About ½ a cup of tahini
About 2/3 cup of water (add more later to thin the dressing down)
One clove of garlic, minced or pressed (I usually press mine because I like the dressing to be smooth)
3-5 tablespoons of fresh lemon juice (Start with three tablespoons, then add more at the end, to taste)
Salt and pepper
Now that you’ve made your dressing, you need something to put it on. Visit us at Fall Line Farms and Local Roots and find some greens, eggs, and other fresh spring veggies to slather with this yummy dressing.
Buying Pages open on Fridays at noon and close at midnight on Mondays.
A few helpful hints:
Leave a little of the water out of the recipe and make it into a thick, nutty, healthy dip for vegetables. Warning—it’s addictive!
If you want to keep from having garlic dragon breath, press or mince the garlic clove and let it sit in the lemon juice for about 15 minutes before making this recipe. The acid tones down the strength and burn of the raw garlic without sacrificing the delicious flavor. This really works!
This dressing is delicious right after you make it—but it’s even better after it sits overnight.
Recipe by Katie Hoffman March 31, 2019
