Tahini Dressing
This creamy Tahini Dressing is rich and thick without any mayo, with a touch of lemon and honey for the perfect flavor. Drizzle it over your favorite salad!
Servings: 4 1/4 cup dressing
Cost: $3.12
Equipment
- Wide-mouth Mason Jar or small bowl
Ingredients
Dressing
- 3 tablespoons olive oil
- 3 tablespoons tahini see note 1
- 1 large lemon
- 1-1/2 teaspoon Dijon-style mustard
- 1-1/2 teaspoon honey
- Salt and pepper
- 2 tablespoons water as needed to thin
Instructions
- Zest and juice lemon to get 1/2 teaspoon zest and 2 tablespoons juice. In a wide-mouth mason jar or small bowl, combine zest and juice, along with all the dressing ingredients. Season to taste; I add a heaping 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Whisk or shake to combine, then thin with water; I add 2 tablespoons. Taste and adjust any flavors to personal preference.
Notes
Note 1: Most tahini pastes will separate quite a bit, so be sure to shake the jar or stir really well before measuring for this recipe. Also, be sure to use hulled tahini (not unhulled or whole seed, which are bitter). Not all tahini pastes are made equal—get a good one! My personal favorite is Soom Foods Sesame Tahini Paste (affiliate links, but not sponsored).
Note 2: Here’s the salad recipe featured in these photos:
- 4 cups massaged kale (Follow preparation directions in this Grapefruit Salad recipe.)
- 1/2 of 1 (15 oz.) can chickpeas, rinsed and drained
- 3/4 cup English cucumber, thinly sliced
- 1/3 cup Kalamata olives, thinly sliced
- 1/3 cup banana pepper rings, drained and diced
- 1/3 cup oil-packed sun-dried tomatoes, drained and diced
- 1 small avocado, diced
- Optional: feta cheese (to taste), handful of toasted pine nuts
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 19mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 15mg | Calcium: 24mg | Iron: 1mg