It’s time to upgrade your meal prep with a new flavor! Working from the kitchen table and therefore dining at our “desk” is the new normal, but there’s still room for creativity in our routine. Spring salads are my go-to weekday lunch—which lately I top with a soft boiled egg, edamame, and rotating protein. This rich and bold dressing is the perfect finishing touch to the assembly line. It’s textured with tahini for a creamy dairy-free base. There are easy substitutions to accommodate most common food allergies and intolerances. Portion up your batch and enjoy it all week!
Prep Time: 5 minutes | Makes 8 servings
- 1/3 cup tahini (or almond butter)
- 2 Tbsp Italian parsley
- 1/3 cup green onion, chopped
- 1 Tbsp sesame seeds
- 2 Tbsp coconut aminos (or soy sauce)
- 2 Tbsp apple cider vinegar
- Juice of 1/2 lemon
- 1/3 cup light coconut or almond milk
- 1/4 cup olive oil
- 1/3 avocado
- 2 garlic cloves
- Salt and pepper to taste
Add all ingredients to your food processor or blender. Pulse until smooth. Taste and add more salt if needed. Serve alongside your favorite salad.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.