An easy to whip up oil-free dressing that goes great on salad, rice, veggies, baked potatoes, sandwiches, endless possibilities. I always have these ingredients on hand, even the lemon juice and garlic. Buy a couple lemons, juice them and freeze it ice cube trays. However, if you don't have the lemon juice, you can also use red wine vinegar but adjust the quantity to taste. I always have garlic in the freezer too. I peel the cloves, put them in a plastic bag, and toss in the freezer. Then just grate a frozen clove on a microplane. Make as little or as much of the dressing as you need. Store in the fridge 2-3 days.
Makes 2-3 servings
Ingredients
2 Tbsp tahini paste
3 Tbsp water
2 Tbsp lemon juice (about half a lemon)
1 garlic clove, grated on microplane
Salt and pepper to taste (try pinch of white pepper if you have it)
Method
In a small bowl mix tahini and water until it comes together. Add lemon juice, garlic, and stir. Consistency should be like heavy cream or coconut milk, not too thin. Add salt and pepper and make any adjustments to suit taste.
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