I’ve made this dressing in a very small batch a few times for my husband’s salads that I pack for him to take to work for lunch, but we both really like it so I decided to go ahead and make a full batch. It’s nutty, tangy, sweet and spicy and just plain delicious. It goes well with chicken and also tuna as a protein in a salad, and really any vegetable, and even fruit.
This morning I packed it with my husband’s salad that had organic spinach, freshly grated carrots, sliced cucumbers, red onion, my House Rub Roasted Chicken, and pomegranate seeds. I have also drizzled it over cooked garlic shrimp and steamed sugar snap peas for dinner – YUM.
Tahini Honey Lime Dressing
- 1 cup of Organic Tahini (the one I used was roasted a
- salted but with no added sugars or oils, from Whole Foods)
- 3 tablespoons of organic raw honey (you could use maple syrup for a vegan option)
- juice from 2 limes
- 1 teaspoon of organic rice vinegar (or apple cider vinegar)
- 3 tablespoons of mashed Garlic Confit (store-bought minced roasted garlic would also work)
- 1/2 teaspoon of white sesame seeds
- 1/2 teaspoon of black sesame seeds
- a big pinch of cayenne pepper
- a big pinch of ginger powder
- 1/3 to a 1/2 a cup of filtered water
- Mix all the ingredients together except the water and blend well. Slowly blend in the water until the dressing is pourable, dressing consistency. You can add less water if you’d like it to be more like a dip than a dressing. Taste your dressing and season to your taste with extra sea salt if it needs it. My tahini was already salted, so the dressing didn’t need any. *