Creamy Tahini Herb Dressing
This stuff is the best.
I made it on a whim last week and have made it 3 more times since. It's perfectly creamy—equally great as a salad dressing, sandwich spread, and dip for veggies.
It has a base of tahini, fresh cilantro, and parsley (feel free to use only one of these herbs if that's all you've got on hand). The addition of mayonnaise really drives it home. Try it out!
A NOTE ON MAYONNAISE
Not just any mayo will do. Most mayos are made with soybean oil or canola oil. Don't use these. Really, just don't. These oils are so wildly inflammatory that they shouldn't be allowed in our food system. This is my humble opinion...but I am pretty well read and researched. (Fine. Not so humble.)
Anyway, food manufactures are hip to our game! They know we want better sourced food and better quality oils! So, they're marketing their products as such.
Check out these images. This is an example of a very smart major food company. Looking at the label, these mayos appear pretty legit, no? But if you investigate the ingredient list, here's what you see for the first few ingredients:
Water, Avocado oil, Canola oil, Soybean oil...
Water, Olive oil, Canola oil, Vinegar, Soybean oil...
These industrial seed oils are insidious—you've gotta read ingredient lists if you want to keep them out of your diet. Don't worry—I've included my favorite store-bought mayos below!
DRESSING INGREDIENTS
1/4 cup tahini
1/4 cup extra virgin olive oil
2 Tablespoons Avocado Oil Mayonnaise, like Sir Kensingtons, Primal Kitchens or Chosen Foods
1/2 cup loosely packed cilantro leaves
1/2 cup loosely packed parsley leaves
Juice of 1 lime
1 Tablespoon apple cider vinegar
1 Tablespoon water
1/2 teaspoon cumin
1/2 teaspoon sea salt
INSTRUCTIONS
Blend everything together in a high speed blender until creamy. Store in an airtight glass container. Will last in fridge for up to a week.
