1/2 cup extra virgin olive oil 1/4 cup fresh lemon juice 1/2 cup fresh spinach leaves, lightly packed 1/2 cup fresh lacinato or other tender leaf kale or chard, leaf only--tough stems removed 3 tablespoons tahini 1 tablespoon hemp seeds 1 clove fresh garlic 1.5 tablespoons chopped fresh oregano or 1 teaspoon dried OR 3 tablespoons fresh parsley or dill 1 teaspoon Himalayan or Celtic sea salt 1/4 cup or more pure water or coconut water big grind of black pepper
Place the olive oil, lemon juice and greens into a high speed blender and process until smooth.
Add the tahini, hemp seeds, garlic and herbs and blend again. Add water or coconut water to thin the dressing to your desired consistency. Use immediately or store in a tightly covered jar in the fridge for up to 3 days.
Copyright Beth Nagle Griffin 2018 Please ask permission to reprint any recipe on my site.