I will start off by saying I have some awesome images that I will eventually be posting here from the Wichita Mountains that I took a couple weekends ago. I can’t post them yet, but sometime in the near future they will see the light of day here on the Web site.
This however is not a photo related post at all. It’s food related! I have never done this before, but I have been considering starting a food related blog lately. Heck, I even want to start a climbing only blog, but alas, I don’t have that kind of time.
Anyway, back to food. Last night I was making my daily salad that I bring with me to work for lunch and ended up creating what I think is an amazing dressing. My mouth is watering as I type this, and I can’t wait to go eat it here in about 40 minutes.
The salad is simple: mixed baby greens, shredded carrots, red onions, tomatoes, green olives and raw candied almonds (another recent creation of mine). But the ingredients in the salad are not what’s important, in fact I think granny smith apples and raisins or craisins would go great in this salad. The dressing is actually what I think is so amazing.
The dressing is sort of mild and somewhat earthy tasting with a bit of sweetness to it, and yet it has a kick to it as well. Now, I know most people won’t have the ingredients for this dressing, so don’t go breaking the bank to get them. You may end up hating me later. But without further or do, here is the recipe.
The DressingNow, I don’t have any specific measurements, but the base ingredient is raw tahini, so you want to use a lot of this. Other than that, add ingredients to your liking based off the size of the salad; then stir until you get a nice thick paste like consistency.
- Raw Tahini
- Pumpkin Seed Oil (small amount)
- Olive Oil
- Apple cider vinegar (a very small amount)
- Fresh Lemmon Juice
- Agave Nectar
- Coconut Butter (small amount, and optional)
Since dressing will be a thick consistency you will have to stir/toss it well into the salad.
