We left work early yesterday to do a little of this.
Nothing like a couple of beers, sunshine, and a beautiful lake to get into the spirit of spring.
It was almost 80 degrees!
I don’t think this weather can last very long so we are soaking up every moment.
We came home to enjoy a lovely dinner that screams springtime!
I don’t typically get excited by salads, but this is hands-down the best salad I have ever made. The secret weapon is the dressing, but with loads of diced avocado, purple grapes, and diced up red onion this was a home run.
If you didn’t check out Mollie Katzen’s recipe for Tahini-Lemon Sauce here it is. I added a few of my own touches and it is delicious!
3/4 cup sesame tahini
juice of one lemon
2 cloves garlic, minced
1 cup water (depending on desired thickness you can use less water or more)
1 tsp salt
minced parsley (about a handful)
a few dashes of cayenne pepper, and a little black pepper
With an emersion blender or food processor mix all ingredients together. Enjoy on salads, sandwiches, pasta, or other veggies. Yummy!
The leftover dressing keeps well in the fridge for about a week.