Lemon Tahini Dressing
by Laura Frerichs, Tastemaker in Residence
We have been making lots of salad dressings and dipping sauces to eat with our salad greens and a big platter of raw or steamed veggies. We also like it drizzled on steamed broccoli, roasted zucchini or squash, and on our salad green salads.
¼ cup tahini (sesame nut butter)
2 Tbsp lemon juice
3 Tbsp water
1 garlic clove, minced
½ tsp maple syrup
¼ tsp sea salt
Blend together in a small pint-sized mason jar and shake until combined. Or use an immersion blender to combine quickly.