Raw Vegan Salad Recipes: Sweet Onion Tahini Salad Dressing

Local organic spring salad with sweet onion tahini dressing... a perfect lunch for a busy work day.

It's no secret that I love salads.  Some people find it weird, but I actually CRAVE salads, especially if I haven't eaten quite enough green stuff for a few days.  My body will tell me it's time.  Over the years, I've figured out ways to make some awesome oil-free, raw salad dressings to accompany my fresh greens.  Last week, I developed a recipe for one that I see myself going back to over and over again. 

Earlier in the week, we harvested our first batch of greens from the back yard garden.  Rocky Top lettuce mix from Baker Creek Heirloom Seed Co, spinach, and wood sorrel (yes, that's a weed, but it's a delicious weed) made for a delicious dinner salad.  I paired it with locally grown spring onions and organic strawberries from a nearby Amish farm, then added some sprouted sunflower seeds and chopped avocado.  With this sweet onion tahini dressing, it was a filling dinner perfect for the start of summer. 

SWEET ONION TAHINI SALAD DRESSING

Makes one quart

1/2 large red onion

4 tbsp. tahini

2 lemons, juice only

1 tsp sea salt

3 small dates (or 2 medium dates), or 1 tbsp. maple syrup

1/2-3/4 cup filtered water

Place all ingredients in a blender and blend until smooth.  You may want to start with a smaller amount of water and add a little at a time until the desired creaminess is achieved.  I feel like this dressing would be great with some poppy seeds added, but that's not something I keep around.  Maybe next time.  I think I'll toss in some strawberries next time to really kick up the color and flavor a notch.  What variations would you try?  Let me know in the comments.

Sweet and tart pale pink deliciousness.