Creamy Cilantro Tahini Salad Dressing

4 T tahini

2 T Dijon Mustard

3/4 c (approx) fresh lemon juice

3 T virgin olive oil

3 cloves of mashed fresh garlic

1 1/2 t granulated garlic

1 t sea salt or pink Himalayan salt

1/4 c cilantro

Use a hand held immerser or in a blender and it’s ready to go!  Make extra and save in the fridge for about 3-4 days.  You can use on top of salads or even roasted, raw or steamed veggies, bowls, wraps, or use as a dip or marinade.