This dressing is 💥💥💥
It’s basically Detoxinista’s. (I loathe it when people literally copy someone else’s recipe and don’t give them credit #nonames). So yes, it’s pretty much the same thing that the fabulous Detoxinista created, only I added a little sweet touch: so that the ‘holy trinity of flavour’ – salt, sugar and acid – was all present.
What’s so great about this dressing is that it’s dairy-free and basically raw. So it’s completely guilt-free, but it definitely tastes otherwise! So creamy and moreish. You could drizzle it over pretty much any salad, use it in place of the typical (additive and dairy-laden) sauces used to cool the palette when eating Mexican or Indian food… And you can even use it in place of mayonnaise. Which I did the other day when I made my husband a gluten-free tuna pasta and lathered it all over it. (It was a hit!)
Follow the how-to below and let me know how you find it!
- 1/4 cup freshly squeezed lemon juice from an organic lemon
- 1 teaspoon raw, organic maple syrup or honey
- 5 tablespoons tahini
- 1/4 teaspoon of the finest sea salt you can find
- 1 cup chopped organic cucumbers
- 1 clove organic garlic (chopped into small pieces)
- 1 teaspoon ground organic cumin
- 1 tablespoon filtered water
- Simply chuck everything – but the water – in a good, high-speed blender (I use the MagiMix Cuisine Systeme – expensive but amazing).
- When everything is nicely blended, taste – see if you feel like you need more salt, sugar or acid (sea salt, maple, lemon juice) and adjust seasoning if you like.
- Add one tablespoon of filtered water. Blend. Check the consistency. If you want it a little thinner, add more water a tablespoon at a time.
- I store mine in a medium-sized, glass mason jar and keep it in the fridge. It never lasts long enough for me to know it’s shelf life, but I imagine it’s good for 3-5 days.
OPTIONAL EXTRAS TO JAZZ IT UP
- Add fresh coriander for some punch
- Add a chilli or jalapeno for some spice
- After it’s blended, add extra finely-chopped cucumber so it’s a bit chunkier
Photography by Holly Hollywould.