super green tahini sauce

Big ole bowls of produce (also called salads) are my jam in the summer, when vegetables at my nearby farmer's market are at their peak, and the hot sun makes me crave all things crunchy, crispy, and fresh. This sauce (which could also be called dressing) was invented in my kitchen during an ardent and amorous love affair with tahini that lasted the entire month of July (and continues to be going strong). It's packed with herbs that are in abundance during the summer months, and boosted with spirulina to make a nutritionally-dense sauce that can go on just about anything. It's great tossed with grilled chicken, or drizzled generously over that aforementioned bowl of produce. The salad bowl in the photo features leaf lettuce and spinach leaves, scallions, tomatoes, chopped fresh herbs, with a hard-boiled egg and some flaked smoked salmon to top it all off. Summer on a plate (I mean bowl). 

• 1/2 cup tahini (a staple in my kitchen)
• 1/2 cup lemon juice
• 1/3 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 1 large garlic clove (or 1/4 tsp. garlic powder)
• 1 tsp. Bragg's liquid aminos (or gluten-free tamari/soy sauce)
• 2 tbsp. hot water (or leftover broth, if you have it)
• 1/4 cup nutritional yeast (also a staple in my kitchen)
• Salt & pepper to taste

Blend all ingredients with an immersion blender, or any high-powered blending device. Add more hot water as needed (in 1 tbsp. increments) if mixture is too thick for you liking. The recipe above makes a sauce that is about the consistency of ranch dressing, which to me is perfect. 

Makes about 1.5 cups. Leftover sauce can be stored in the fridge for a couple days.