Vegetarian / Plant-based / Vegan
Dress your salads, drizzle over a Mediterranean-style grain bowl, or dip your freshly cut, raw vegetables in this lemony, herby tahini dressing.
Recipe from Dr. Dean and Dr. Ayesha Sherzai
Yield: 4 servings (makes about 1 cup)
½ cup tahini
1-2 garlic clove, minced
Juice of 1 small lemon
½ cup almond milk
2 tablespoons chopped dill
Sea salt to taste
Whisk all ingredients and serve. Keeps in the refrigerator for a week.
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