Tag Archives: Dressing

Avocado Tahini & Chickpea Salad

I love salad, but I feel as though I get into a salad routine and have the same one, over and over.  It’s either Greek or caesar for me.  So, when Oh She Glows posted this Tahini Avocado Chickpea Salad, I knew I had to try it.  Not only did I try it, it is now in my salad rotation!

Oh She Glows is fellow Canadian blogger (yeay!).  Her blog has excellent content, she is very inspirational and her recipes kick butt!  She focuses on vegan/vegetarian meals, which is great because I try to incorporate vegetarian meals into our rotation probably 3-4 days a week.  I am sure you will see more inspiration from her as my blog develops!

Speaking of inspiration, you probably want to know what I did with the original recipe! I simply added some turmeric powder and to make the dressing a little creamier, I added plain yogurt.  Not life changing adjustments here, but it turned out well.  CH came home and thought I had made avocado hummus (to be posted soon!) and started eating it with pita chips before I told him it was salad dressing.

This salad ended up really flavorful and had a delicious blend of spices, which gave it a unique taste!  Two boys ate this for lunch and both of them seemed to really enjoy it!  I am a huge fan, I love combination of avocado with tahini and this salad is SO healthy!  Avocados are so good for you and the tahini is a great source of calcium, protein and B vitamins, not to mention a good source of essential fatty acids!

All around this salad is healthy, delicious and quick.  Sounds like a perfect meal to me!

Also, be sure to check out Oh She Glows for more inspiration!!


Avocado & Tahini Salad

Yield:  1 large salad (for about 4 people)
Dressing Yield: About 1 cup
Prep:  5 minutes

For the Dressing:

  • 1 avocado, cut in half and flesh removed
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, grated
  • 3 tbsp tahini
  • 1/3 cup plain yogurt (or Greek yogurt)
  • 2 tbsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp kosher salt

For the Salad*:

  • 1 head of romaine lettuce, chopped
  • 2 cups fresh spinach, chopped finely
  • 1 can of chickpeas, drained and well rinsed
  • 1/4 red pepper, chopped
  • 1/4 green pepper, chopped
  • 6 mushrooms, sliced
  • 10 baby carrots, chopped
  • 10 cherry tomatoes, sliced in half
  • 1/4 medium cucumber, chopped

* Of course, you can use any salad ingredients you like/have on hand!

Directions – Dressing:

Using your food processor, fitted with the small bowl & blade (if you have this), combine all of the dressing ingredients.  Give it a whirl until well incorporated.    You could also do this by hand, but be sure to mash the avocado really well, so your dressing is nice and smooth!

***Yes, this is the avocado dressing.  Please do not mistake this for an espresso with some weird foam on top!!***

Directions – Salad:

Prepare and chop all of your salad ingredients.  Place salad ingredients in a large, new-from-the-box, kitchen-sized plastic garbage bag, add the dressing to the bag and shake well (this is a trick I learned from my Mom!).  This allows all of the salad to be evenly coated in the dressing, plus, easy clean-up.  Alternatively, place in a large bowl and mix well!

Oh She Glows mentions that this salad dressing only lasts for a few days, maximum, so be sure to adjust the quantity of the dressing to fit your needs.


Recipe Slightly Adapted From:  Oh She Glows



Filed under Healthy, Mains, Salads, Side Dishes, Vegetarian and Vegan

JBean’s Caesar Salad Dressing

Caesar salad has always been a favourite of mine and my Mom is known for her caesar salad.  In fact, it pretty much goes without saying that if my Mom brings anything to family gatherings, it’ll be “her” caesar salad.  It’s really delicious and I love it.  But, there is a problem.  CH hates mayonnaise – like really, really detests it. He wouldn’t eat my Mom’s salad and claimed to hate all caesar salads because of this.  Point blank – no discussions, he wouldn’t eat it and I hated going through the effort of making my Mom’s dressing for just me.

Thus, I decided to de-construct my Mom’s recipe and make it CH approved.  The first thing I did was remove the mayo, and I didn’t like the idea of raw eggs either, so those were gone too.  Anchovies aren’t worth the effort (in my opinion) and this is how I reached my recipe below!  It is my creation and I’ve never enjoyed caesar salad more (sorry Mom!).  But the ultimate test was CH….I tricked him (I know, I am a bad wife!) and told him it was a vinaigrette.  He LOVED it.  Asked for seconds, loved it.  Then, he looked at me….said it tasted like caesar salad, and I told him it was!  I made my own recipe so that he’d like it and now he does! Yeay for cooking success!

Be aware, there is a good amount of garlic so you might want to brush your teeth afterward! Or, do what I do, and make your husband/partner/friend eat it too, then they won’t notice!  Or, reduce the garlic to your liking!

It is a heart smart and lightened version of a classic. I hope it makes its way onto your table soon!

JBean’s Caesar Salad Dressing

Yield:  About a cup of dressing (enough for 1 large salad – about 2 or 3 heads of romaine lettuce)
Preparation time: 5 minutes
Cooking time: n/a


  • 1/4 cup extra virgin olive oil
  • 2 tbsp of white wine vinegar
  • 1/2 tsp mustard
  • 3 garlic cloves, grated or minced very finely
  • 1/4 tsp Worcester sauce
  • 1 tbsp freshly squeezed lemon juice
  • salt and pepper, to taste
  • 1/4 cup milk (1% or 2%)
  • 1/2 cup grated Parmesan


In a small bowl, whisk together the olive oil, vinegar, mustard, garlic and Worcester until well combined and smooth.

Add in the lemon juice and S&P.  Whisk well again.

Add in the milk and parmesan, whisk again until thoroughly combined.

Pour the dressing over your lettuce mixture of choice and top with fresh parmesan.  Enjoy!

A JBean Original Recipe

*PS – This dressing also goes really well over spinach with mushroom and bacon!


Filed under Healthy, Italian, Mains, Salads, Side Dishes, Vegetarian and Vegan