I know, I know. Who needs another tahini dressing? The answer is me. I need one. Because no matter how many tahini dressings I make, I don’t seem to tire of them. This delightfully green tahini dressing, which features parsley and garlic, is my latest favorite. I’m always trying to think of ways to sneak leafy greens into just about everything–soups, grain pilafs, pastas, puddings. So why not dressing?
I’ve created many a tahini dressing since I started this blog, notable favorites being my balsamic tahini dressing and my turmeric tahini dressing. I love them, but a girl can only enjoy the same dressing so many times before she needs a little variety. This brand new blend is tart, salty, and infused with a little green power. It’s a perfect topping for salad, but it’s also wonderful over roasted vegetables, or as a topping for grain bowls.
I especially love how fresh parsley brightens the dressing’s taste; at this time of year, I often start to crave herbs and lemon, no doubt a reaction to all of the heavier and spicier flavors of wintertime soups and stews.
With all of that said, parsley’s not everyone’s cup of tea, so feel free to substitute thyme (about a tablespoon), dill (about a quarter cup), tarragon (three tablespoons, fresh), or cilantro (a quarter cup here, too). It’s hard to go wrong with this simple template.
The bowl you see here was a combination of baby spinach, baked sweet potato rounds, shredded carrot, shredded red cabbage, cucumber, and a dollop of hummus. What a great lunch bowl, and the dressing brought it all together.
Perhaps you’ll add this one to your list of favorite dressings. It’s certainly a new go-to for me!
It’s been a long week here, and I’m looking forward to Friday. Can’t wait to see you all for Weekend Reading. Stay warm, and be well.