Tahini-Dressed Zucchini and Green Bean Salad from The Washington Post

This recipe was adapted from "River Cottage Veg: 200 Inspired Vegetable Recipes," by Hugh Fearnley-Whittingstall (Ten Speed Press, 2013) and features a thick and creamy (yet vegan*) dressing.

This delicious and versatile dressing can also easily be used on grilled vegetables as well as on grain, lentil and bean salads or as a dip.

*Note this recipe calls for honey; use Bee Free Honee instead.

Recipe details at:  Tahini-Dressed Zucchini and Green Bean Salad from the Washington Post