Salads are one of the best ways to get fresh, raw veggies, leafy greens, beans, and other goodies into your day. I prefer oil-free dressings since they are lower in calories and taste decadent. Tahini-based dressings are my favorite because they are nutrient-dense (including a whopping dose of calcium), have adequate fat to help absorb fat-soluble vitamins, and at the same time are rich, luxurious, and thick.
Here is a quick and easy “dill-icious” tahini-based dressing from the latest episode of The Chef and The Dietitian with me and Chef AJ. You can use this as a dip, or a dressing for not just salads, but also over a baked potato, pasta, whole grains, or cooked veggies.
3/4 cup water
3/4 oz. (approximately 3) pitted dates
1 TB. dried dill (or 3 TB. fresh dill)
1/4 cup tahini
1/4 cup fresh lemon juice, including zest
In a blender, combine all ingredients and blend until well combined. Enjoy immediately or store in a air-tight container for up to 5-7 days.