Ginger Lime Tahini Dressing

I’m always looking for new ways to liven up my daily greens intake. I have a huge salad at least once a day, and I usually make my own dressings and drizzles. After I was gifted an abundance of locally grown limes, I came up with this spicy, citrusy creation. The fat content in the tahini (mmmm….tahini) cuts the spicy ginger, and with only a handful of ingredients, it’s super snappy to whip up. Store it in the fridge for up to a week and drizzle it all over your greens, roasted veggies, grains – anything, really.

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Ginger Lime Tahini Dressing

photo 3Yields: 1 scant cup

– Juice of 2 limes
– 1/2 inch nub of fresh ginger, peeled
– 3 tablespoons of unsalted tahini
– 1 clove garlic
– 1/4 tsp salt
– pepper, to taste
– 1 tablespoon of extra virgin olive oil
– 4 to 6 tablespoons of water to thin

To make:

Throw ginger, garlic, lime juice, olive oil, salt, pepper and 3 tablespoons of water in a high-speed blender and let ‘er rip. If you like a thinner dressing, add more water, 1 tablespoon at a time.

Once finished, throw that baby on some greens, or use as a dip.

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About the author  ⁄ Zoe

Zoe Eisenberg is an author, editor and filmmaker living on the big island of Hawaii. For more from Zoe, find her on Instagram @zoahu, Twitter @Sexytofublog, or check out her book, The Lusty Vegan, available on Amazon and wherever books are sold.

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