It was a lazy VeganMoFo Sunday, which means that I sprung for a salad. Not having the energy to throw myself into cooking, I tossed together some greens, tomatoes, avocado, olives, chopped cilantro, and sprouts, and then made up a quick creamy cumin dressing to throw on top, for a little Southwestern flair. Deliciously simple.
This dressing would also pair well with steamed or lightly cooked greens.
Serves: 2. Prep time: <5 minutes.
Accessibility notes: Involves mixing with a fork; minor chopping with knife for the cilantro, or if you don’t have a garlic press.
- 1 1/2 tbsp tahini
- 1 tbsp lime juice
- 1 tsp miso
- 1 garlic clove, minced
- 1/2 tsp dried minced onion
- 1/4 – 1/2 tsp ground cumin
- 1-2 tsp fresh minced cilantro
- water, to thin (~ 2 tbsp)
In a small bowl, combine the tahini, lime juice, and miso and stir well with a fork until smooth. Mix in the garlic, onion, cumin, and minced cilantro, then add water slowly until desired consistency is reached. If you would like things a little sweeter, feel free to mix in a little agave nectar.