RAW RECIPE: Tomato, Cucumber and Sprout Salad With Spinach Tahini Dressing

This is my all time favorite dressing and was, essentially born of a desire to incorporate raw tahini into as many things as possible. I love using spinach in the dressing but alternate light, flavorful greens can be used: arugula is great… especially the wild, spicy kind. Basil can be tasty as well. I’d stay away from kale and collards though. I’m kale crazy but this is one recipe where it just doesn’t fit the bill.

The Salad

1 pint grape or cherry tomatoes, cut in half

1 cup pea sprouts or mixed sprouts

1 cucumber, quartered lengthwise and sliced into 1/2 inch thick slices

1/4 large red onion, chopped


Spinach Tahini Dressing

2 cups raw tahini

1 cup raw apple cider vinegar

1 cup lemon juice

1 cup wheat free tamari

3/4 cup agave nectar

3 Tablespoons granulated garlic

4 large handfuls of spinach

2 cups extra virgin olive oil

salt to taste


Toss together salad ingredients. To make dressing combine all ingredients except spinach, oil and salt in a blender and process till well mixed. Add the oil slowly and mix well. Add the spinach and process on high to incorporate. Dressing will be a lovely green and extra dressing can be kept up to four days refrigerated. SERVES 2.








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