Don’t let the name fool you. There is NO butter in this dressing. Well, no animal butter at least. The butter I am talking about comes from sesame seeds (tahini) and sunflower seeds. But “Apple Cider Sesame Seed and Sunflower Seed Butter Salad Dressing” wasn’t such a catchy title.
There is no need to add any oil when you use these butters. That’s a bonus in my book. This was the first time I’d ever bought tahini and sunflower seed butter, but I’m pleased with the idea and final product.
I think I might also try this as a sauce on my tilapia, as it will mask the fishy taste. I’ll let you know how that turns out. In the mean time, I will enjoy this dressing on my Greek-ish salad.
Apple Cider Butter Dressing
- ½ c water
- 1/3 c Tahini (sesame seed butter)
- 4 tbsp Raw apple cider vinegar
- 2 tbsp Sunflower seed butter (I used the SunButter brand)
- 2 Garlic cloves
- ½ tsp Sea salt
- ¼ tsp Onion powder
Put all ingredients, except the sunflower seed butter and the tahini, into a blender and blend until smooth.
Add the tahini and then blend. Finally, add the sunflower seed butter and blend until the dressing is well mixed and smooth.
Use a spatula to scrape the blender clean as you put the dressing into a container. I use an antique glass oil flask that I picked up at a thrift store and seal it with a cute wine stop. ENJOY!
Photo credit: U.S. Department of Agriculture