Tahini Salad Dressing — Tahini Vegetable Dip


Mother's Market Inspired-Tahini Salad Dressing

Mother’s Market Inspired-Tahini Salad Dressing

I love a great salad. One of my favorite salads to eat when I eat out is a simple garden salad that I get at a local health food market that I frequent.  The salad is simple in every way,  fresh mixed greens, topped with fresh mushrooms, carrots, and beets.  What makes this salad better than other salads?  That’s simple, the tahini dressing that accompanies it. The dressing is one of the best salad dressings that I have ever tasted.  The only problem is that the restaurant doesn’t sell it in a bottle, so I can’t take it home to use at a later time, and the restaurant is very secretive about what exactly is in the dressing.  I’ve asked a thousand and one times, but they won’t give me the recipe. Sort of like they wouldn’t give me the recipe for their gingered greens, which I also love.  So as usual, I had to experiment, and come up with my own version, and it is amazingly close to their tahini dressing– exact actually.  It is so good!  You can use it to dress a salad, but it’s equally good as a dip for cucumber, carrot, and celery sticks. My daughter loves it, with a capital L, and the best part is that nothing in it is bad for you.  It’s high in protein, because it contains both sesame and cashew butters.

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Prep time: 5 minutes

Cook time: none

Total time: 5 minutes


2 tablespoons of tahini paste

2 teaspoons of cashew butter (about 20-30 whole cashews)

4 medium sized cherry tomatoes (about 2 tablespoons chopped)

1 large clove of garlic

1 teaspoon of Tamari soy sauce

3 tablespoons of a neutral oil like safflower

2 teaspoons of lemon juice

Directions:  Place all of the ingredients in a blender or processor and blend until smooth.  Pour into a serving container and enjoy! This would be awesome on grilled veggies as well!!



Cauliflower Hummus, It’s Paleo and Oh so delicious!

Our staff Certified Nutritionist Justice De La Torre is back with an AMAZING recipe for Cauliflower Hummus in this weeks blog.  Justice is a strong proponent of the Paleo way of eating.  The Paleo diet, if you don’t know, is simply a diet that consists of eating as humans did in the Paleolithic era.  This means eliminating legumes of all sorts, including peanuts, which funnily enough are considered legumes, cereal grains, refined sugar, potatoes, processed foods, salt and dairy.  A lot of people mistake the paleo diet with the Low Carb diet, but the low carb diet never excluded legumes and dairy.  So there you go.  This recipe for Cauliflower hummus is so yummy.  My daughter had a taste of this Cauliflower hummus, and kept coming back for more, and more, and more!

Here’s what you need:
1 small head of Cauliflower
1/2 cup of Tahini paste
2 cloves of Garlic
1 Tablespoon of Lemon juice
2 teaspoons of cumin
Sea Salt to taste
2 tablespoons of Olive oil
Dash of red pepper flakes

Steam your Cauliflower until you can pierce it with a fork easily.

In a separate pan, add oil, toss in your cloves of garlic and heat until you can smell the garlic, 10-30 seconds.

Add the heated garlic and the tahini to a blender and blend for 1 minute.

Add the rest of the ingredients to the blender and blend until smooth.

Let the mixture cool to room temperature, and enjoy with grilled meat, or veggie sticks, or both!

What is your favorite kind of hummus?

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