Having the Brooklyn Botanic Garden practically in our backyard is pretty amazing. I like to pop in for an hour on weekends with my knitting or a book and lounge in the grass under the cherry trees. And sometimes there are special events and the garden is open into the evening – and they actually allow you to bring food and picnic blankets! We invited some friends for a picturesque garden picnic and shared so much delicious food until the sun went down. The evening magic continued with a field of twinkling fireflies bidding us farewell.
I made Tahini Seaweed Salad for the occasion. This is definitely my favorite salad dressing of late, and I think it would work well in non-seaweed applications, too. Oo, like as a dipping sauce for summer rolls.
Tahini Seaweed Salad, adapted from Fresh: The Ultimate Live-Food Cookbook
1 TB tahini
1 tsp lemon juice
1 TB total combination of coconut aminos and Bragg’s (Nama Shoyu or soy sauce would also work)
1 TB olive oil
1 tsp honey
1/8 tsp salt
Optional (use ’em if you got ’em)
a squeeze of sriracha
dash of garlic powder
splash of sesame oil
Blend ingredients in the blender to a creamy consistency, adding a splash or two of water if needed. Serves 2.
For the salad, mix up any veggies you like. I consider the following three essential:
seaweed (I use a handful of wakame, soaked a few minutes and strained)
Beyond these, add whatever veggies and nuts you have on-hand. Typically I include kale, carrots, cucumber, and bell pepper, chopped finely, along with a handful of raw cashew pieces. If you feel like getting fancy, massage the kale with the dressing first before adding the rest of the veggies into the salad bowl.
Let me know if you give the salad a try! What’s your favorite homemade salad dressing?