This salad dressing is, as the name states, quite simple. Sometimes, when I don’t really feel like cooking anything elaborate, I throw whatever veggies I have into a bowl and top it off with this dressing. It makes every veggie extra delightful, and it also boasts a number of anti-cancer powerhouses. Also, the dressing allows for multiple variations, which you can feel free to play around with to your amusement! This recipe only makes 1 serving, as I tend to use it when preparing simple lunches for myself.
1 tbsp Olive Oil
2 tbsp Tahini
1/8-1/4 cup of Apple Cider Vinegar
1 tsp Turmeric
Salt to taste
1 tsp Black Pepper, ground
Pinch of Cayenne (OPTIONAL)
1 clove of Garlic, minced (OPTIONAL)
Mix all these ingredients together. If you don’t like Apple Cider Vinegar, you can use lime or lemon juice. You can add a bit of water if you want the dressing to be a bit thinner.
And definitely play with this recipe. Sometimes, I like to add stone-ground mustard for that flavor. I used it in the salad pictured to the right. I had some leftover cooked barley pearls from making Mugicha Tea. So I added it to fresh baby spinach and chopped zucchini. It’s not the most glamorous recipe, but still tasty!
One of my favorite combinations with this tahini dressing is Baby Spinach and Pickled Beets. Mmmmm!
Lastly, the combination of turmeric, olive oil and black pepper is extremely good for the body. Turmeric is anti-inflammatory, anti-bacterial and anti-cancer. Carcumin, the active substance in turmeric, and piperine, the active substance in black pepper work together to help turmeric absorb nearly 2000x more efficiently in the body. You can read more here from David Servan-Schreiber and The Huffington Post.