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To have a good salad, you need a good dressing.
I am a big advocate for delicious salad dressings. This zesty tahini dill dressing is no exception, it’s jam-packed with delicious zesty flavours and nutrients.
What’s up with dill?
Dill is a herb that I avoided for years unless it was served with a lemon drizzle on family-caught wild local salmon or served on a spring salad at a restaurant. Dill is a herb that I’ve struggled to add to my dishes without the flavour going sideways. This year, I finally got to tackling using dill in my recipes, and with a little inspiration from friends and family, this dressing was created – this tahini dill dressing is my new love!
Dill is packed with goodness.
Not only is dill absolutely delicious when paired with the right foods, but it also packs a nutritional punch.
Dill is:
- anti-inflammatory – will help reduce overall inflammation of your body, joints, skin etc.
- contains vitamin A & C
- packed with calcium, manganese, iron and potassium
- great for digestion – dill is known to activate the secretion of digestive juices and bile, promoting a proper flow and easing constipation
- is packed with amazing phytonutrients, known to boost energy and improve mood
- it is a light anti-microbial, helping to fight off infection
- contains monoterpene, which helps antioxidants fight off disease-contributing free radicals in the body
If you want to make this dressing super extra, you can add some fresh parsley to add more nutritional benefits.
Zesty Tahini Dill Dressing – makes about 250ml of dressing
- Just under 1/2 cup of tahini
- 1/2 cup of filtered water
- 2 tbsp quality extra virgin olive oil
- 1/3 bunch of fresh dill
- Optional: 1 handful of parsley
- The juice of 1 lemon
- 1 tbsp. raw honey
- 1 small garlic clove (optional)
- 1/2 tsp. dijon mustard
- 1 tbsp. raw, unpasteurized apple cider vinegar
- About 1/4 tsp of Himalayan salt and black pepper, plus more to taste
Method
- in a high-speed blender, add all of the ingredients and blend really well until creamy. Add more water in small amounts until your desired consistency is reached. I personally like mine really creamy, but to thin it out simply add about 1/4 cup of water.
- Store in a glass jar in the fridge for up to 1 week and add to rice bowls and salads.
