Lemon Tahini Dressing with Zaatar

Whip up this Tahini Dressing in a cinch. With only five ingredients… Tahini Dressing with Zaatar can make you go from drab to delicious in just a few minutes.

Christmas Brunch 2017

A few weeks ago, I set a goal to complete Whole30 for the month of January. Over the holidays, I’ve been testing a few recipes and prepping myself for those no sugar withdrawals (who am I kidding, it’s the no alcohol that will serve as my main challenge).

(Whole30 cheat-sheet shopping list)

Whole30-friendly plate

We started a tradition last year: celebrating Christmas with a vegan brunch. My father practices this lifestyle (for health reasons) and in an effort to support him we opt for a plant-based gathering each holiday. Last year, I made up this Vegan Cream of Broccoli Soup and it was such a big hit that we made it again this year!

Grandpa Ray & Dylan opening presents Christmas 2017

Below you’ll find the recipe for my Lemon Tahini Salad Dressing with Zaatar poured over a hefty veggie-forward salad that’s vegan, vegetarian and Whole30 friendly (just make sure to plate yours without chick peas and you’re good to go).

Lemon Tahini Dressing with Zaatar

Serves: 3-4

Ingredients

FOR THE DRESSING:

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)

Instructions

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.
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.