Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Vegan Green Goddess Dressing
1 ½ cups packed fresh parsley, leaves and stems
1 ½ cups packed fresh cilantro, leaves and stems
½ cup packed fresh dill
1 green onion, trimmed, white and green parts, chopped
2 garlic cloves
¼ teaspoon salt or to taste
Pinch of red pepper flakes (optional)
½ cup tahini
1 tablespoon tamari or Bragg’s aminos
juice from 2 lemons
¼ to 1 cup water to thin
Add the fresh herbs, green onion, and garlic to the bowl of a food processor. Season with salt and red pepper flakes. Process until finely chopped.
Add the tahini, tamari, and lemon juice. Close the lid and run the processor again until well-combined. Stop and scrape the sides down. The mixture will be thick at this point.
Run the processor again, this time, drizzle water through the top opening. You will need anywhere from ¼ cup of water to 1 cup of water until the mixture turns creamy and runny to your drizzling desires.
Taste and adjust seasonings. Use or transfer to a 12-ounce jar and cover tightly. Store in the fridge for up to 5 days.
Yield: 12 servings