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Snack recipe · from the recipe book

Avocado Tahini Garlic Dressing with Celery

A silky, nutty avocado dressing with sharp garlic, bright lemon and a fresh celery-basil snap that clings nicely to crunchy slaws.

Avocado Tahini Garlic Dressing with Celery

Ingredients

  • ¾ cup diced120 gAvocadopitted and scooped
  • 1½ stalks60 gCeleryroughly chopped
  • 1½ tbsp20 gTahinistirred well
  • 2½ tbsp35 gLemon juice
  • ¼ cup60 gWatercold
  • 3 cloves9 gGarlicsmashed
  • ⅓ cup leaves8 gFresh basilleaves only
  • 1 tsp6 gMaple syrup
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare everything first: chop the celery, smash the garlic, pick the basil leaves, and halve, pit and scoop the avocado.
  2. Add the lemon juice and garlic to the blender and let them sit for 2 minutes to mellow the garlic's raw bite.
  3. Add the celery, tahini, maple syrup, cumin, salt and black pepper to the blender.
  4. Add half of the water and blend until the celery is completely smooth, about 30 seconds.
  5. Add the avocado and basil and blend until silky.
  6. With the blender running, pour in the remaining half of the water until the dressing is pourable; scrape down the sides and blend once more.
  7. Spoon over a crunchy cabbage or carrot slaw and toss. Store covered in the fridge for up to 2 days, pressing plastic wrap on the surface to keep the color bright.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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