This is one dynamo of a salad dressing. It’s full of smoky, tangy and slightly sweet flavor that will make your salads sing. I recommend doubling this recipe so you’ll have plenty for a week’s worth of salads, veggie dishes, sandwiches or grain bowls.
¼ cup fresh lemon juice (about 1 medium lemon)
2 Tablespoons tahini
¼ cup jarred artichoke hearts, drained
2 Tablespoons nutritional yeast or 1 Tablespoon yellow or white miso**
2 teaspoons harissa (I use mild) or harissa seasoning***
2 teaspoons maple syrup or date syrup or 1 pitted date, plus more to taste
2 cloves garlic
2 Tablespoons water to thin, plus more as needed
Salt and freshly ground black pepper, to taste
Place all of the ingredients in a high speed blender and blend until smooth and creamy. Add water to make it the consistency you like. Store in an airtight container in the fridge.
Nutritional Information: (1 of 3 servings)
Calories: 108kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g |
Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 168mg | Potassium: 185mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg
Notes:
If you can’t find Harissa paste or Harissa seasoning, you can make your own: Harissa seasoning: 1 teaspoon smoked paprika + ½ teaspoon garlic powder + ½ teaspoon cumin + ¼ teaspoon crushed red pepper or cayenne + salt to taste.
Reviewers suggested omitting the salt and using miso instead (in addition to the nutritional yeast.)
If you can’t find Harissa paste or Harissa seasoning, you can make your own: Harissa seasoning: 1 teaspoon smoked paprika + ½ teaspoon garlic powder + ½ teaspoon cumin + ¼ teaspoon crushed red pepper or cayenne + salt to taste.
Reviewers suggested omitting the salt and using miso instead (in addition to the nutritional yeast.)
