At the farmer’s market last weekend I was browsing the stands for things I couldn’t live without or foods I was dying to use this week and I came across a giant bunch of fresh dill. I didn’t have any plans for it when I tossed it in in my stroller basket, but I knew I would find a good use for it.
After going through recipe ideas in my mind, I decided I wanted to do something different than dill + yogurt. That’s when I remembered that Angela had posted a good dill recipe a long time ago. I was easily sold.
Dill Tahini Salad + Dressing
(adapted from Oh She Glows.com)
This makes enough dressing to save or use with fish later in the week!
- 2 garlic cloves, minced – roasted would be great in this!
- 1/4 cup + 2 tbsp fresh lemon juice
- 1/4 cup tahini
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 1.5 tbsp nutritional yeast, optional but good!!
- 1.5 cups packed fresh dill, stems removed and roughly chopped
- 1/2-3/4 tsp kosher salt
- 1 tsp. pepper
For the salad:
- 1-2 small bunches Lacinato kale or romaine if you prefer
- 1 English cucumber, chopped small
- chickpeas, drained
- Dill + Tahini dressing
- In a mini food processor, add minced garlic and blend to make sure it is chopped finely.
- Add in the rest of the ingredients, and process until smooth.
- Add salt and pepper as needed.
- Serve with cucumbers to dip or on a salad as dressing.
