Tahini Yogurt Dressing
This quick and simple dressing is excellent tossed over a kale salad or used as a dip for fresh vegetables. Make it in advance, it keeps for several days in the fridge. Thin with cool water to reach your desired consistency.
Ingredients
- 60 g (⅓ cup) plain Greek yogurt
- 50 g (¼ cup) tahini
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp white miso paste
- ½ tsp dijon mustard
- 2-4 cloves garlic grated or very finely minced
Instructions
- In a medium bowl, add the yoghurt, tahini, olive oil, lemon juice, miso paste, mustard and garlic along with a generous grind of black pepper and 3 tbsp of cool water. Whisk to combine.
Nutrition
Calories: 103kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.5mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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