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.
Ginger Lime Tahini Dressing
- 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
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.