Avocado & Corn In Rose Water Tahini Dressing
Creamy vinaigrette that bursts with flavor that can be used on spinach, kale, paste and rice salads
Equipment
- Medium size bowl
- Whisk
- Garlic press
- Knife
- Cutting board
Ingredients
Dressing
- 3 tbsp avocado oil
- 2 tbsp white wine vinegar
- 1 tbsp raw honey
- 2 tsp finely minced garlic
- 2-3 tsp tahini or Dijon mustard
- 1/8 tsp apple-wood liquid smoke
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp Rose water
Salad
- 3 ears corn with kernels cut off cob
- 1 large ripe avocado
- 1/4 red, green and orange capsicums
- 1 stalk celery thinly sliced
- 2 spring onions chopped
- 1/2 cup shredded carrots
- 1/4 cup red cabbage finely chopped
- 1/3 cucumber diced
- 1 tbsp cilantro
- 1/2 tsp mint
- 1 tsp parsley
Instructions
Dressing
- Place all ingredients into a medium size bowl and whisk until everything comes together forming a homogenized creamy dressing. Check for seasoning.
- Like all vinaigrette's, over time this will separate back into layers. Give a quick whisk before using.
- This dressing will can be stored in a clean dry mason jar with a tight fitting lid, for 5-7 days in the refrigerator. Shake well before using.
Salad
- Mix all the ingredients together. Allow to marinade for 10 minutes and serve.
Notes
You can use frozen/defrosted corn or at a push tinned corn. Select the vegetable you like best.
Note: Because of the bold flavors in this dressing, adding shallots and or onions detract from the flavor.
This dressing is as versatile as it is delicious. It can be used on hot or cold vegetables and grains. Use to dress spinach, kale and romaine lettuce. Toss in potato, pasta, rice and quinoa. Drizzle over roasted vegetable or bbq vegetable kebabs.
Veganize it.
Use maple syrup or agave instead of honey.
Use maple syrup or agave instead of honey.
Nutrition
Serving: 1gCalories: 194kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 220mgPotassium: 402mgFiber: 4gSugar: 7gVitamin A: 2199IUVitamin C: 17mgCalcium: 21mgIron: 1mg
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