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    Creamy Tahini Dressing

    Having a DIY salad dressing is often the limiting factor for having a salad at the Konoske House, and I just don’t / won’t buy them. So I decided last week that I’m better off to make more than we need, and even if we don’t eat it all, I’m still money ahead over buying a high quality dressing.

    We would likely go through (2) $7 bottles a week, and I just can’t bring myself to do this! Not when I can make them myself for a fraction of that!

    So here is the exact recipe of what I just made. We have been making this A LOT lately, and so I thought I should share!

    Creamy Tahini Dressing

    • One cup tahini (tahini is ground sesame seeds, like ground peanuts is to peanut butter)
    • The juice of 2 oranges
    • The juice of 2 lemons
    • 5 Tablespoons of coconut amino’s
    • Ground or fresh ginger to taste (I used dried)​

    Blend and store in the fridge for up to a week!​  If it’s too thick, add some water or more fresh juice.

    Super easy, and not only is it good over salads, you could dress up a baked sweet potato with veggies like cabbage, asparagus…

    Now, if you’ve never had tahini, you might start with halving this recipe. It’s a flavor that has grown on me over the years, but I didn’t always love it! You’ll find tahini in a lot of Mediterranean recipes…

    We have a Breville Citrus Press that makes juicing those oranges and lemons a breeze.

    And I used a mini food processor like the one here, but mine is a different brand and wasn’t quite as much $$.

    Having the right tools for the job is critical for success!

    ​You might also like this easy fresh fruit salad!


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