Green Goddess Dressing(s)

Option 1
2 handfuls fresh tarragon leaves
1 handful fresh parsley leaves
1 small garlic clove
1 green onion , tips removed
1/8 cup olive oil
4 tbsp white wine vinegar
2 tbsp veganaise (or mayonaise)
Salt to taste, start with 2 large pinches

Option 2

1 large handful fresh basil leaves
1 large handful fresh parsley leaves
½ cup chives
2 dill sprigs
1 tbsp honey
3 tbsp olive oil
Juice from ½ lemon
2 tbsp champagne or white wine vinegar
¼ cup water
2 tbsp veganaise
½ ripe avocado
Salt to taste

*Stores in fridge for up to 1 week


Tahini Dressing

1 tablespoon tahini
2 tablespoons warm water
Juice of 1 lemon
2 cloves garlic, grated or finely minced (I like to use a microplane to grate the garlic so that it mixes smoothly into the dressing)
½ teaspoon smoked paprika
1 pinch cayenne pepper
1 tablespoon extra virgin olive oil
Fresh Ground Pepper


In a medium bowl, whisk together the tahini and warm water until smooth. Add the lemon juice, garlic, smoked paprika, cayenne and olive oil to the tahini and whisk until well combined. Season with salt and fresh ground pepper to taste.