Creamy Lemon Tahini Salad Dressing

Sturdier salad greens need creamy dressings that cling-and that's exactly why I created this creamy lemon tahini salad dressing. It's especially good on hearty greens like kale and romaine, and it also doubles as a simple tahini sauce for fish, chicken, or shrimp. Make a batch on Sunday and you're halfway to a fast, terrific salad all week.

I originally created this lemon tahini salad dressing for a curly kale and chickpea salad, and quickly realized it deserved its own spotlight. This creamy tahini dressing works on almost any hearty greens-kale, romaine, shredded Brussels sprouts-and it doubles as a silky lemon tahini sauce for chicken, fish, or roasted vegetables. It's a delicious change from the simple French vinaigrette I often make.

Jump to:

• Why You'll Enjoy Lemon Tahini Dressing
• Ingredients You'l Need
• Substitutions and Variations
• How to Make Lemon Tahini Dressing
• Serving Suggestions
• Recipe FAQs
• More Dressing Recipes
• If You Make This Recipe
• 📖 Recipe
• 💬 Comments

Why You'll Enjoy Lemon Tahini Dressing

• Creamy and bright - Nutty tahini balanced with tangy fresh lemon juice.
• Clings to sturdy greens - Perfect for kale, romaine, and hearty chopped salads.
• Multi-purpose - Works as a salad dressing and a simple tahini sauce for chicken, fish, or shrimp.
• Make-ahead friendly - Mix a batch and you're set for quick lunches and easy dinners all week.
• Simple pantry ingredients - Tahini, lemon, garlic, and olive oil-nothing fancy, big flavor.

Chef's Tip - What Is Tahini?
Tahini is sesame seed paste, made similar to how peanuts are made into peanut butter. You may know it as an ingredient in Mediterranean hummus, but it's also excellent in dressings and sauces. Tahini has a mild, nutty flavor. I prefer raw, untoasted tahini. If the oil separates and rises to the top (totally normal), stir it back together with a sturdy spoon or table knife until smooth. Viscosity varies by brand.

Ingredients You'l Need

• Extra-virgin olive oil - The base of the dressing, adding richness and a silky texture.
• Tahini - Sesame seed paste that gives this lemon tahini dressing its creamy body and nutty, toasty flavor.
• Lemon juice - Freshly squeezed for bright acidity and a clean citrus lift.
• Unseasoned rice vinegar - Mild, slightly sweet vinegar that adds gentle acidity without overpowering; use all lemon juice instead if you prefer.
• Tamari or soy sauce - Adds saltiness and savory depth; use tamari or coconut aminos to keep the dressing gluten-free.
• Balsamic vinegar - Just enough for a subtle sweetness and extra depth of flavor.
• Sweetener - 2-3 teaspoons maple syrup, honey, or no-sugar honey to balance the tanginess; adjust to taste or omit for a less sweet dressing.
• Garlic - One large clove, finely chopped and smeared or microplaned, for sharp, aromatic backbone.

Substitutions and Variations

• No rice vinegar - If you don't have unseasoned rice vinegar, substitute white wine vinegar or champagne vinegar.
• No soy - Swap coconut aminos for the tamari, or use the San-J No-Soy Tamari (it's delicious).

Chef's tip - Adjusting Tahini Dressing Thickness
Tahini can vary widely in thickness and color depending on the brand and how finely the sesame seeds are ground. I prefer thicker tahini, which yields a creamier, more substantial dressing. Some brands are more fluid, resulting in a thinner consistency. To thicken, try more tahini paste, a starch like cornstarch, arrowroot starch, or tapioca starch, a spoonful of nut butter, or a thickener like mashed chick peas or a spoonful or greek yogurt. Dijon helps emulsify but it will also change the flavor a bit. Another option, just a ¼ teaspoon xanthan gum. To thin, add a little more lemon juice or water.

How to Make Lemon Tahini Dressing

1. Blend the base: Add tahini, olive oil, lemon juice, rice vinegar, balsamic, soy sauce or tamari, garlic, and optional sweetener to a blender and blend smooth.
2. Thin and season: If too thick, add a little water or lemon juice, a teaspoon or two at a time, until the lemon tahini dressing is pourable and creamy. Taste and adjust salt (or more soy sauce), or sweetness.
3. Chill: Transfer to a jar and refrigerate. The dressing will thicken as it chills; whisk in a splash of water if needed to loosen before serving.

Chef's tip - To make the garlic blend in smoothly, chop the cloves as finely as possible and then using the back of your knife, smear it into a smooth paste (photo below), or use a microplane zester.

Serving Suggestions

I created this creamy lemon tahini dressing for salads, but it's also a terrific tahini sauce drizzled over grilled or roasted chicken, fish, or roasted vegetables like cauliflower, carrots, or broccoli. It's really versatile and so easy. And it doubles easily to make more for a crowd.

For an other recipe using tahini, try this roasted red bell pepper hummus recipe. Great for snacks and entertaining.

Storage

Store creamy tahini dressing in a glass jar or airtight container in the refrigerator for to 5-7 days. It will thicken as it chills, so whisk in a teaspoon or two of cold water (or extra lemon juice) until it's pourable again.

If it separates, just shake or whisk to re-emulsify. Because this dressing is made with fresh lemon juice and garlic, I don't recommend freezing it-the texture turns grainy and the flavor isn't as fresh.

Recipe FAQs

More Dressing Recipes

If you enjoy homemade dressings, here are a few more easy, flavorful recipes to try next, from a simple basic vinaigrette, to creamy

If You Make This Recipe

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