Friday, October 14, 2011
Day Off Dressing and The Best Salad Ever
Hey, check it! An actual recipe. We owe this miracle to the fact that I have the day off today, which gives me time to write, sew, take the Man of Science's clothes to the cleaners, do some dishes, walk the dogs, and clean out the fridge. And, most importantly, make myself a great lunch.
I will admit that I am not usually a huge green salad fan. I see other healthy food bloggers writing about devouring giant salads for lunch and I am often mystified. But we really wanted to have some green salads with dinner this week so we could take advantage of our last few amazing shares of fresh vegetables from Roots and Shoots Farm. Even for a reluctant saladist, fresh greens and vegetables make a huge difference. For this salad I started with a bed of mixed greens and then topped them with grated beets, carrots, and kohlrabi. I added some grilled tofu for protein and poured a whole bunch of tahini dressing over the whole mess, then added some pumpkin seeds for garnish because I'm fancy like that.
I've been all over this salad dressing lately. I threw it together kind of randomly earlier in the week and now I can't stop eating it on everything. It's relatively forgiving, so if you want to experiment with flavours that would probably work out well for you. Just be warned: it's mildly addictive. Case in point, I ate lunch at 10:00 AM again today, not because of extreme hunger, but because I really just wanted to eat another salad.
Healthy Tahini Dressing
1/4 cup tahini
1/4 cup water
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tbsp agave nectar
1 tsp fresh dill
1 clove of garlic (pressed or grated on a Microplane grater)
a pinch of salt
a few grinds of fresh pepper
Mix all ingredients until well combined and creamy. A fork should do the trick, no complicated blending machines needed.
Eat vast quantities.