Avocado & Corn In Rose Water Tahini Dressing

Creamy vinaigrette that bursts with flavor that can be used on spinach, kale, paste and rice salads

Course Salad dressing

Cuisine Mediterranean

Keyword dairy free, quick, salad, vegan

Prep Time 20

Total Time 20

Servings people

Calories 194kcal

Author Dr. Wendy Dearborne

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.

Nutrition