I made this delicious green tahini sauce recently and fell in love with it, which means I’ll be using it again in another recipe very soon because it is absolutely delicious. The best part of making an incredible sauce or dressing for any salad or vegetable dish is that you don’t need to fuss over creating an extravagant meal when your sauce is the star.
For this recipe I’m combining shaved yellow carrots (I know you love your carrots thinly shaved because you loved this carrot salad recently), crunchy celery, cucumbers and rosemary with a few sprinkles of hemp seeds for a touch of protein and Omega 3 fatty acids to help support your wellbeing. All you need to do is toss these few veggies together in a large serving bowl or on a large serving dish and add the green tahini sauce on the side or gently tossed amongst the veggies.
However you prefer to serve this sauce, you’ll want to make it again and again. It’s equally as delicious served with roasted squash or any other vegetable of choice.
SHOP the RECIPE
Green Tahini Sauce
- 1/4 cup tahini
- 1/4 cup filtered water
- 1/4 cup chopped fresh flat leaf parsley
- 1 large garlic clove
- 2 Tbsp. fresh tarragon
- 1/2 tsp. ground cumin
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1 head celery thinly sliced
- 3 large yellow carrots peeled into strips
- 2 large cucumbers sliced
- 2 tsp. hemp seeds
- 1 tsp. fresh rosemary
Combine all the Tahini Sauce ingredients in a small food processor and blend until creamy. Set aside.
Combine all the salad ingredients on a large serving plate. Add a dollop of the Tahini Sauce on top or use salad tongs to gently toss the sauce with the salad and serve at room temperature.
Store leftovers in a sealed container for up to 3 days.
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