It’s safe to say fresh herbs will make any dish more flavorful.
Including salad dressings!
I heart fresh herbs so much that I can’t even choose a favorite, but I do know that mint makes it into the top three. (The other two are basil and rosemary.)
Mint is so light and refreshing, which makes it perfect for summer dishes. At the same time, it’s a lovely complement to the hearty, comfort dishes meals that we gravitate towards during the chilly months.
This dressing is incredibly quick and easy. I make it in my little Personal Tribest Blender so it’s an easy clean up as well. Enjoy it over salads, steamed veggies, or a big Buddha bowl, which is my wintertime preference.
Recipe by Katie Mae
Makes about 1 cup | Ready in 5 minutes | Stores 10 days in fridge
- ¼ cup tahini OR ½ cup white sesame seeds (without the hull)
¼ cup lemon juice (2–3 limes, juiced)
¼ cup water or low-sodium vegetable broth
2 Medjool dates, pitted
1 teaspoon salt-free seasoning (i.e. Benson’s Table Tasty)
¼ teaspoon red pepper flakes, or more to taste
1½ cups fresh mint leaves
- Add all of the ingredients to a blender, except for the fresh mint. Blend until smooth and creamy.
- Add the mint to the blender. Pulse a couple of times so that you can still see little specks of mint in the liquid.
- Transfer the dressing to an airtight container and store in the fridge.