Lemon Tahini Dressing with Zaatar
Serves: 3-4
  • ½ cup Tahini
  • Juice of 1 Lemon
  • 6 tbsp. Warm Water
  • 1 tbsp. Zaatar Seasoning
  • 1 clove of fresh Garlic, minced
FOR THE SALAD (serves 3 large adult portions):
  • 3 Romaine Hearts, chopped & washed
  • ½ cup Sliced Almonds
  • 1 Sweet Potato, baked & cut into chunks
  • ½ cup Red Onion, chopped (use +/- to your preference)
  • 1 small jar Baby Beets
  • 2 Avocados, sliced
  • ½ cup Dried Cranberries
  • Optional: 1 can Chickpeas, drained & rinsed (omit for Whole30)
  1. FOR THE DRESSING: Gently mix Tahini, Lemon Juice and Warm Water until well combined. Add to a salad dressing container with Zaatar and Garlic, then cover and shake until well combined. Refrigerate for a half hour before using. Store any leftovers in the refrigerator and use within 3 days.
  2. FOR THE SALAD: Pierce Sweet Potato several times and place on a foil-lined baking sheet for 45 minutes in a 400F oven. Once it's done baking, place in the refrigerator for an hour to cool. Break into chunks before serving. Wash & dry Romaine Lettuce and gently cut into bite-sized portions. (You can also use pre-washed, pre-cut bagged lettuce if you prefer to make things easier.) Prepare remaining ingredients and assemble immediately before serving.
Recipe by Slice of Jess at https://sliceofjess.com/lemon-tahini-dressing-with-zaatar/