Recipe courtesy of Chef Doug McNish.

This dressing is perfect of a nice light marinated kale salad tossed with hemp seeds, red peppers, raisins, walnuts and sundried tomatoes.

Makes 1-1/4 cups dressing

Ingredients

• 1/2 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup filtered water
• 2 tbsp Camelina Oil
• 1 tbsp wheat free tamari
• 1 tsp dry dill weed
• 1/4 tsp fine sea salt
• 1 garlic clove

In a blender, combine tahini, lemon juice, water, Camelina oil, tamari, dill, salt and garlic. Blend at highest speed until smooth. Serve immediately or cover and refrigerate for up to 5 days.

Notes

• substitute dry dill weed for 2 tbsp fresh dill weed
• substitute an equal amount of pumpkin seed butter for tahini