Eggplant, the main ingredient in baba ganoush, gives this dressing a nice, hefty texture, while the tahini – with its strong sesame overtones, pairs perfectly with curry powder.
15 min
| makes 1/2 cup | 17 calories per tablespoon
Ingredients
- 3 tablespoons prepared baba ganoush
- 2 1/2 tablespoons coconut milk*
- 2 – 3 teaspoons curry powder
- 1 tablespoon orange juice
- 1 tablespoon balsamic vinegar
- 1/2 – 1 teaspoon fresh minced garlic
- 1/8 – 1/4 teaspoon salt
*I recommend regular, sweetened coconut milk, such as Silk or So Delicious brands. These products are found in the dairy aisle, but are dairy-free.
Directions
Measure the baba ganoush into a small glass measuring cup or bowl. Add the remaining ingredients and whisk well. The dressing will be thick. Thin with water, a teaspoon at a time, to desired consisitency. Taste-test the dressing on a piece of arugula or other salad ingredient. Add additional salt and/or garlic according to taste. Toss the dressing with the salads suggested below, or your choice of dark, leafy greens or grilled veggies. Sprinkle with salt and fresh ground pepper to taste. Serve, and enjoy!
Green Salad Suggestion*
- 5 ounces ready-to-eat arugula
- 1 apple, sliced into salad size pieces
- 2 tablespoons chopped walnuts, toasted
- 1 ounce goat cheese, crumbled
Grilled Veggie Salad Suggestion*
- 2 green zucchinis, sliced and grilled
- 2 green zucchinis, sliced and grilled
*Each makes 4 side salads
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