Low Carb Lemon Tahini Mint Salad Dressing

Lemon Tahini Mint Salad DressingLemon Tahini Mint Salad DressingYou may have noticed that I seem to go in cycles with some of the recipes I post and this Lemon Tahini Mint Salad Dressing is now another in my tahini series.  I LOVE tahini and have been known to eat it by the spoonful.  It can be used on any salad and the picture is just taken from stuff I already had in the fridge with artichoke hearts, daikon radish, orange pepper, cucumber and tomatoes.  The micro greens in the center are daikon radish sprouts and are also an ingredient in the dressing.  They are an additional bit of heat and piquancy.  The other funny looking little black seeds are just that:  black seeds (AKA nigella sativa seeds) and not to be confused with black sesame seeds.  Black seeds are unto themselves with a flavor all their own.  I really don’t know how to describe or compare them to anything else, only to tell you Just how wonderful a pinch can be.  They are available in any Middle Eastern market as well as on the internet.  I pretty much eat them every day and it is said they help with blood sugar.  Don’t know if it’s true but they have been used all over the world for over 3,000 years.  If you are interested, you can read more here: The Blessed Seed and here is what Wellness Mama has to say regarding the black seed oil.  If you want some really serious, in depth reading then check this out from the National Institutes of Health.  Again, I don’t know about all the claims made, but I do know I love them and if they are helping me; then so be it.  Anyway…they are not listed in the recipe as an ingredient, just thought you might like to know.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Lemon Tahini Mint Salad Dressing
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Ingredients
  1. ¼ C Tahini
  2. ¼ Cup Chopped Daikon Radish Sprouts (or any Other Bitterish Lettuce Like Arrugla or Watercress)
  3. ⅓ C Water (More Or Less Depending On What You Will Be doing With It)
  4. 2 T Dried Mint
  5. 2 T Lemon Juice
  6. 2 T Olive Oil
  7. 1 T Apple Cider Vinegar
  8. ½ t Crushed Garlic (More To Taste)
  9. ¼ t Salt
Instructions
  1. Put all ingredients in either a blender or small food processor.
  2. Refrigerate for a couple of hours.
  3. Toss with your favorite salad ingredients.
  4. 8 Servings
  5. 78 Calories, 1.3g Protein, 7.5g Fat, 2.2g Carbs, .7g Fiber, 1.5g Net Carbs
Notes
  1. This recipe can also be used as a crudité dip by leaving out some of the water to the thickness you want.
  2. May easily be doubled or tripled.
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