Cultured Cilantro Lime Tahini Dressing (keto, paleo, vegan)

Happy Cinco De Mayo Folks! This is a wicked addictive dressing (or dip, if you make it thicker) and perfectly quick and tasty to whip up today for your celebrations. Give it a go… you won’t regret it.

Ingredients:

1/2 cup stirred tahini
1/4 cup fresh squeezed lime juice (I used key limes)
1/4 cup cultured juice from fermented onions
3 Tbsp cup Apple Cider Vinegar with the Mother
1 garlic clove
1 bunch cilantro, washed
1 teaspoons pink salt, according to taste

Method:

Combine all ingredients for the dressing in high powered blender and pulse until smooth or mix with an immersion blender. I like to use these Oxo Chef Squeeze Bottles for all my homemade condiments. But in all reality you might stand there with a spatula scraping every last drop out of the blender and it may never make it into the bottle. So enjoy. I did.

Cultured Cilantro Lime Tahini Dressing

This is a wicked addictive dressing (or dip, if you make it thicker) and perfectly quick and tasty to whip up.

1/2 cup stirred tahini
1/4 cup fresh squeezed lime juice (I used key limes)
1/4 cup cultured onion brine
3 tbsp cup Apple Cider Vinegar with the Mother
1 garlic clove
1 bunch cilantro (washed)
1 tsp pink salt (according to taste)

Combine all ingredients for the dressing in high powered blender and pulse until smooth or mix with an immersion blender.

I like to use these Oxo Chef Squeeze Bottles for all my homemade condiments. But in all reality you might stand there with a spatula scraping every last drop out of the blender and it may never make it into the bottle. So enjoy. I did.