Summer is here, and for me that means TONS of fresh salads! I love mixing them up by adding different toppings and protein choices on top, but what about the dressing!? Store-bought dressings are full of inflammatory seed oils and added sugars, so I always stick to homemade. And it’s so easy!!! But sometimes I get sick of the usual vinaigrette, and crave something creamy and smooth to drizzle over my greens! Enter tahini – the perfect (non-dairy!) base for a creamy salad dressing.
Here I’ve added coconut milk and avocado for an even more delicious creaminess! Add as much water as you like depending on the consistency you prefer, or if you leave it thick it makes a great veggie dip! Enjoy!
Creamy Tahini Avocado Dressing
Ingredients
- 1/2 cup tahini
- 1/2 cup canned coconut milk
- 1 small or half large avocado
- Juice of half a lemon
- One garlic clove
- 2 tbsp coconut aminos (or soy sauce)
- 1 tsp fish sauce
- 1/2 to 1 cup water (adjust for desired consistency)
- Salt and pepper to taste (optional)
Directions
- Add all ingredients to a blender or food processor and blend until smooth
- Store in a jar and keep it in the fridge
- Makes about two cups
