I love creamy dressings. They can take a meh salad and make it feel practically decadent – ok, not really, but definitely more substantive at least. Tahini, for the uninitiated, is a sesame puree that you’ll find in a lot of sauces in the middle east, like hummus. It’s delicious, and adds a lovely warmth and creaminess to anything it’s added to. For this ultra fresh and bright summer salad, I thought the tahini would be a nice counter point to the citrus flavors. Enjoy!
For 2 to 4
2 oranges, supremed
1 fennel bulb, thinly sliced
2 avocados, chopped
2 tablespoons finely sliced green onion
5 ounces arugula
tahini citrus dressing (recipe below)
To supreme your oranges, peel them, chop off the tops and bottoms, and then slice out little segments between each white membrane. Squeeze the remaining orange pulp in your hands to get the 2 tablespoons of orange juice you need for the dressing. Combine everything in a large bowl. Drizzle on as much dressing you like, toss, and serve.
INGREDIENTS (TAHINI CITRUS DRESSING)
2 tablespoons orange juice
2 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons tahini
3 tablespoons olive oil
salt and pepper to taste
Mix everything together and hold in a lidded container until ready to use.