Unless I'm only using olive oil and lemon, this is my go to dressing recipe. Creamy and tangy you can also use it drizzled over roasted veggies (carrots, cauliflower or asparagus are favorites.)
2 tbsp. tahini
1 tbsp. olive oil
1/2 lemon
1 tsp. coconut or Bragg's amino acids
2 tsp. apple cider vinegar
water (as needed)
dash salt
Add all ingredients in a small blender (I love my Bullet for dressings) or add to a small glass dish or cup and whisk together until smooth. Add water to achieve desired consistency. You can also double the recipe and play with amounts a bit to suit tastes. Sometimes I add ginger powder!