Nutty and with a bit of tang. This is a great summer salad dressing.
Not only is the dressing anti-inflammatory with the does of turmeric the healthy fats from the tahini and extra virgin olive oil will help you use and store the fat-soluble vitamins from the salad.
Fat-soluble vitamins include:
- Vitamin A: Carrots, sweet potatoes, broccoli, spinach, apricots, and egg yolks
- Vitamin D: Eggs, and fatty fish such as salmon, mackerel, sardines
- Vitamin E: Spinach, almonds, sunflower seeds, avocados, shrimp, olive oil, broccoli, butternut squash
- Vitamin K: Dark leafy greens, scallions, Brussels sprouts, broccoli, asparagus, cabbage
Ingredients:
- 1 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 clove garlic crushed or finely grated
- 1 tsp turmeric powder
- Salt and black pepper to taste
Method:
Put all salad dressing ingredients into a small jar or sealed container, shake to combine. Taste and adjust seasoning if required. If the dressing is too thick, add a little more lemon juice or a splash of water.
Serves with a fresh garden salad and enjoy.