Creamy Lemon Tahini Salad Dressing
A rich and creamy salad dressing made with sesame seed paste, called Tahini. Shake it in a jar or use a blender. It will last a week in the fridge. Great over study greens like kale and romaine. Recipe doubles easily.
Servings: 6 Yield ¾ cup
Calories: 182kcal
Equipment
- Regular or small blender or use a jar and a tight fitting lid
Ingredients
- 6 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon unseasoned rice vinegar or use lemon juice
- 1 tablespoon low sodium tamari or soy sauce sub coconut aminos
- 1 tablespoon Balsamic vinegar
- 2-3 teaspoons maple syrup or honey or no-sugar honey
- 1 large garlic clove finely chopped and smeared or microplaned
Instructions
- Place all ingredients in a jar with a tight-fitting lid and shake well until smooth and creamy. Alternatively, blend on low speed until emulsified. If the dressing is too thick, whisk or blend in cool water or more lemon juice, 1 teaspoon at a time, until it reaches your desired consistency.
Notes
The thickness of the final dressing will vary depending on the brand of tahini; some are very thick and others more pourable.
Lemon tahini dressing keeps for 5–7 days in the refrigerator in an airtight container. Stir or shake before using, as it may thicken or separate slightly as it sits.
Nutrition
Serving: 2tablespoons | Calories: 182kcal | Carbohydrates: 5g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 100mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.5mg