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Yogurt-Tahini Dressing

A lovely piquant dressing, creamy and flavorful, and light in calories.

Add Poached Pink Shrimp and a Creamy Yogurt Dressing to the Grilled Vegetables
Add Poached Pink Shrimp and a Creamy Yogurt-Tahini Dressing to the Grilled Vegetables
Serve at room temperature and garnish with fresh herbs and edible flowers
Serve at room temperature and garnish with fresh herbs and edible flowers

Add Poached Pink Shrimp and a Creamy Yogurt Dressing to the Grilled Vegetables

Ingredients

6 ounces plain yogurt, greek style

1 ½ teaspoons fresh garlic, peeled, finely grated

1 ½ tablespoons fresh scallions, cleaned, minced (whites & greens)

2 tablespoons tahini, room temperature, stirred

1 ½ teaspoons white balsamic vinegar, or apple cider vinegar

1 tablespoon extra virgin olive oil 

1 tablespoon mayonnaise, I like “just mayo” (or add 1 T. evoo)

¼ teaspoon sea salt

¼ teaspoon pink peppercorns, ground

Instructions

1

Whisk all ingredients together. Store in an airtight clean glass container in the refrigerator.
Place in a squirt bottle and drizzle over your favorite salad.
Great with pasta & veggies served cold. Amazing over cold poached shrimp.

2

See recipe: Grilled Sugar Snap Peas and Radishes

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