This Maple Tahini Dressing. Ohmygoshitissogood. You will die. Not literally. I promise! But you may actually believe you have died and gone to heaven when you try it. It is vegan, gluten-free and paleo.I wasn’t even going to share it until Friday, but I couldn’t wait, because it is THAT good. I’m not exaggerating. (Who me, I never do that.)
Seriously, Salad month is throwing me into a bit of a tizzy my friends.
“What is Salad Month?” you say. If you’re new around these parts, first of all, welcome. Second, then you may not know that this is the fourth year that I am blogging all about salads for the entire month of May. Four Mays worth of salads- that’s a lot of salads!
But I’m telling you, I am just getting warmed up. When I was planning out my month, I kept wishing for more days. More time! More salad!
You’d think all this salad excitement would be old hat for me by now. But nooooo. I am just as excited as ever, and I’ve added in a bunch of extra Wednesday posts so I can get to all the salad goodness that needs to happen in your kitchen, my kitchen, every kitchen. This dressing. It needs to be everywhere! Okay that may be a bit much.
If you want to look back through the archives, here are the Salad Month Posts I’ve shared over the years.
So, now you may be thinking, okay, so this is salad dressing. Not an actual salad. So I have some serving ideas for you. And I will be back next week with an amazing Vegan Power Salad that it can be poured on!
Serve this with mizuna, cucumbers, napa, daikon and toasted sesame seeds.
Swap it in for the sesame dressing in this Shrimp and Edamame Power Salad in a jar.
Toss it with quinoa and chopped sautéed veggies.
If you love this salad dressing, you’ll definitely want to check out my salad dressing collection.
This Maple Tahini Dressing is so good and just in time for Salad Month. It is vegan, gluten-free and paleo. And is ready in just 5 minutes!
- 1 small clove garlic, peeled and grated
- ½ cup avocado oil or organic canola oil
- ¼ cup tahini (sesame paste)
- 3 tablespoons white vinegar
- 2 tablespoons pure maple syrup, dark or amber
- 3/4 teaspoon salt
- ¼ teaspoon freshly ground pepper or white pepper
- Puree garlic, oil, tahini, vinegar, maple syrup, salt and pepper in a mini prep or in a jar with an immersion blender or whisk together by hand in a medium bowl.
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