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Green Tahini Dressing

Recipe and picture by Kate (

Prep time: 15 minutes

Yield: ¾ cup, enough leftovers for future salads


· ⅓ cup olive oil

· ⅓ cup lime juice (about 3 to 4 medium limes)

· Handful of fresh cilantro

· 1 small jalapeño, seeds and membranes removed, roughly chopped

· 2 tablespoons tahini

· 1 ½ teaspoons honey or maple syrup

· ½ teaspoon ground cumin

· 1 clove garlic, roughly chopped

· ¼ teaspoon fine-grain sea salt, to taste

· Pinch of red pepper flakes, optional for extra heat

To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.

Zuzh up your salad!

Vegetarian: Add halved cherry tomatoes, avocados or bell peppers; add leftover cooked grains like brown rice, wild rice or quinoa; top with toasted pumpkin seeds

Non-vegetarian: Add grilled chicken

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