This is a delicious creamy green tahini dressing recipe, that I'm sure you'll love! It’s simple to make and full of nutritious ingredients. It makes a great vegan alternative for a Caesar salad. Recipe yields about 1 cup/250 ml.
Servings66 (about 2,5 tablespoons dressing per person)
For the dressing:
Large handful fresh flat-leaf parsley,chopped (2-3 tablespoons)
1 1/2tablespoonssoy sauce
2tablespoonsorganic apple cider vinegar(unfiltered)
2tablespoonsfreshly squeezed lemon juice(1/2 a large lemon)
3heads hearts of romaine (mini romaine), washed and dried
4tablespoonsmixed seeds,lightly toasted (I used sesame, poppy, hemp, and sunflower seeds)
Add all the dressing ingredients to a large measuring cup or high-sided container (e.g. Mason jar). Using a hand-held emersion blender, blend until creamy. Taste the dressing and adjust seasonings, if desired.
To prepare the salad, remove a few of the outer leaves and then cut each head of lettuce in half lengthwise. Keep the inner core intact and cut into small wedges, if large. Rinse the loose leaves and gently wash the inner leaves to keep them whole, then roll them loosely in clean towels to remove excess water. Organize all the leaves on a large salad plate.
Drizzle the leaves with about 1/4 (or more) of the dressing. Sprinkle with the roasted seeds. Serve with additional dressing on the side.
This tahini dressing recipe makes about 1 cup/250 ml, which is enough for two salads. Store leftovers, in a sealed container, in the fridge and enjoy another tasty salad tomorrow or the day after!
Tahini adds a rich, nutty taste to anything you add it to. You can find it at organic food store, larger grocery stores or on Amazon (I prefer the one from Rapunzel).
This dressing is great for making a vegan Caesar salad. It's a great alternative to my recipe for Vegan Caesar Salad with Mixed Seeds & Herbs, which has a tahini dressing made with nutritional yeast (umami factor that replaces parmesan) and Dijon mustard. If you haven't tried it, please do. It's delicious!