Yes I know, another salad. I just can’t help myself. I’m in a salad stage. The combining of different toppings, different flavors, different dressings has my taste buds dancing and I’m loving this herbaceous, bright tahini dill salad dressing.
One of the things I missed most about California during the four years we were gone was the fresh, year round produce. I loved Boston and Colorado for different reasons but produce was never high on either of their lists. I remember the first week or two after moving back to the Bay Area, we stumbled upon a little produce market in our neighborhood. I shouldn’t even say little, the place is amazing. It’s filled with any kind of produce you can imagine. They have an entire row filled with every variety of mushroom you could ever want. I can’t imagine anyone would want all those mushrooms, but they must!
Some mornings, when it isn’t raining, which lately has been never, I’ll walk Noe to school then head over the the market. This place gets absolutely crazy in the afternoons and evenings and becomes almost impossible to navigate with a stroller.
So yesterday I went produce shopping at 9:15am. I had the place to myself, for the most part, relishing the aloneness of the space and my being, just me and my basket. I made my way slowly down the aisles, looking for the best mini criminis, the freshest dill, the most colorful radishes. It seemed almost lazy just perusing and not being elbowed in front of the turnips or being asked 30 times for a ‘nana. And I thought about lunch.
I knew lunch would be a salad. But, I wanted to do something different for my dressing. I’ve been loving my simple tahini dressing for a while now but the dill was looking too good to pass up, I had pea shoots at home from a splurge at Whole Foods last week and spinach that needed to be used.
When I got home I threw them all into the food processor and this tahini dill salad dressing was born. In full disclosure, Michael didn’t like the dressing as much as I did and he really likes my plain tahini dressing. I think it was the pea shoots, they have a very earthy taste. Feel free to leave them out, especially if you aren’t planning to use them in other recipes, as they can be a little pricey. You can replace it with basil, more spinach or just leave it out entirely without substitution.
Oh and since I completely forgot it’s Valentine’s Day and that I should have made you something sweet, consider this a healthy treat from my heart to yours.
- 1 cup spinach
- 1 bunch dill
- 1 cup pea shoots, optional
- ¼ cup tahini (sesame paste)
- ½ tablespoon minced garlic
- 1 tablespoon olive oil
- ½ tablespoon apple cider vinegar
- ½ tablespoon rice wine vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon onion powder
- 3 tablespoons lime juice
- ¼ cup water
- Place all ingredients into a food processor and blend until combined.
- If dressing is too think add a bit more water.
- Taste and adjust flavoring, usually I'll add just a touch more salt or lime juice if it feels it's missing that little something.