Ingredients
Scale
- 1/2 avocado, peeled and pitted
- 1/4 cup tahini (I use THIS toasted kind)
- 1/3 cup olive oil (THIS is my fav organic brand)
- 1/3 cup water
- 2 tbsp apple cider vinegar (I use THIS raw kind)
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 to 1 clove garlic
- 1 tsp toasted sesame seeds (like this) ** see note below
- 1/2 cup parsley leaves, roughly chopped
- 1 tbsp chives, minced
Instructions
- Place everything except parsley and chives into blender and puree until creamy smooth. Add parsley leaves and chives and process again until well incorporated. Thin with extra water to desired consistency. Taste and adjust for salt and lemon.
- Use immediately or store in air tight glass jar for up to a week.
Notes
* I use a toasted tahini for this dressing because I it gives such a nice flavor. Raw tahini will work as well but will be a bit more subtle.
** To toast your sesame seeds, simply roast seeds in a dry skillet over medium heat for 4-5 minutes, until fragrant and beginning to brown. Be sure to shake pan regularly to keep seeds from burning.