This healthy homemade dressing is slightly thick, thanks to the inclusion of tahini. The oil is optional, and the dressing tastes full bodied and flavorful with or without! The flavors are kid friendly, and so it makes eating salad a little more interesting for the little ones. Another one from my “Saucy and Dippy” chapter in LTEV!
3 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 tbsp apple cider vinegar or coconut vinegar
2 – 2 ½ tbsp agave nectar or pure maple syrup (adjust based on tartness of orange juice
1 1/2 – 2 tsp dijon mustard
½ – 1 tsp fresh ginger, roughly chopped
1 very small clove garlic (optional)
½ sea salt
1 tbsp hemp, walnut, or olive oil (completely optional, omit for oil-free)
Freshly ground black pepper
Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 2 tablespoons of the agave nectar/maple syrup, until fully smooth and creamy. Add additional sweetener to taste, if desired. Makes a little over 1/2 cup.
Kid-Friendly: When I omit the garlic and use the lesser amount of ginger, my kids really like this dressing.
Serving Suggestions: Try this on finely julienned greens. It is especially great with kale, as it helps mellow the flavor of the leaves. Chop your kale, then toss the dressing onto the leaves. Let sit for 10 or more minutes to allow the dressing to soften the greens. Add other salad fixings you might like, such as cherry tomatoes, grated carrot, chopped apple, or dried cranberries.