Last night I made one of my favorite simple salad combos, warm shitake mushrooms over arugula with a super easy superfood Tahini Salad Dressing. I turn to earthy and delectable shitake mushrooms for many reasons (some of which you can read HERE), but last night I paired them with my tahini salad dressing because I was in a bit of a rush and this dressing recipe can be whipped up speedy quick.
Tahini Salad Dressing Health Perks
Not only does tahini make a delicious base for salad dressing, but I use it for its health benefits too.
Click HERE for an article about why “whole” plant-based fats such as raw nuts, raw seeds, raw nut butters, raw seed butters (such as tahini!), avocados, coconuts, etc. are healthier than “oil-only” based dressings. Incorporating these delicious “whole food” ingredients into your salad dressing recipes can easily pump up the flavor and the nutrition in your salad!
Warm Shitake Mushrooms Pair Perfectly with Tahini Salad Dressing
As for the warm shitake mushrooms, these too can be prepared super fast.
My favorite way to cook shitake mushrooms happens to be the easiest too! Simply use kitchen shears to cut the shitake mushrooms into bite-sized pieces. Heat a bit of extra virgin olive oil in a non-toxic skillet (our favorite is Ceramcor!) and lightly sauté the mushrooms over medium heat until tender. Season with salt to taste. Pile the warm shitake mushrooms right on top of a nice big bed of arugula, drizzle with tahini dressing, and voila!
For a complete light lunch or dinner you could top your salad concoction with one or two poached or hard-boiled pastured organic eggs (we like Vital Farms) and serve with toasted sprouted whole grain bread, or you could simply eat this salad on it’s own.
Note: the tahini salad dressing can be stored in a covered container in the refrigerator for up to four days, so it’s a wonderful dressing to make ahead. It is especially good for entertaining!
Please let us know if you try the recipe or if you have any tips for enhancing the nutrition and flavor of your own salads in the comments section below!Print
- 8 Garlic Cloves (yes, eight! Those of you non-garlic-lovin folks can cut this in half if you prefer)
- 1/2 cup Tahini
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon Dijon Mustard
- 1/2 cup lemon juice
- 1/2 cup chopped parsley
- 2 teaspoons anchovy paste
- 1 teaspoon raw honey
- Unrefined sea salt and black pepper, to taste
- Place all ingredients in a high-speed blender and process until smooth and creamy