This simple dressing is bursting with bright citrus flavor paired with a nutty tahini cream. It is both oh so good and oh so good for you. Use it as a gorgeous charcuterie dipping sauce or salad dressing. I originally created it to top my Crunchy Chickpea Salad from my Autumn Cleanse.
Whisk all ingredients together until well combined. Add extra oil or water if dressing is too thick.
Store in an airtight container in the refrigerator until ready to use.
Notes
Tahini can be replaced with sunflower butter, almond butter or cashew butter (though final texture will change).
For best results use a good tasting olive oil as you will notice a difference. This IS the time to break out that fancy oil you got on vacation or as a gift!
To make this soy-free replace tamari (gluten-free soy sauce) with coconut aminos.
Store up to 3 days in the refrigerator. Shake well before using.
Tamari is very salty on its own, so no need to add extra salt to this recipe. It might feel weird to omit it, so just tell me you'll try the dressing before adding in extra salt!