Ok be prepared to make the easiest, tastiest dressing! It’s tangy, it’s oil-free, and best of all — it whips up in no time! Recently I had this over a kale salad with roasted sweet potatoes and spicy chickpeas and it was divine!
I’ve also been making this dressing for my weekly meal prep because it lasts so well in the refrigerator. I can make a big batch of it and it will last the whole week. That definitely makes life very easy!
To make, start with tahini in your bowl, which is creamy and nutty in flavor. Then add in the juice of a lemon. Zest the rind with your Microplane zester and throw it in there! The lemon rind is not only incredibly flavorful, but also super good for you because it has a ton of vitamin C, as well as potassium, calcium, and limonoids. The limonoids have been found in studies to potentially inhibit cancer. Pretty cool!
Then whisk in the seasonings: garlic powder, nutritional yeast, sea salt and pepper. Slowly add filtered water to the mix until it reaches a nice, pourable consistency. The amount of water is not precise because sometimes your lemon will make more juice than other times. And sometimes the tahini will be thicker than other times.
I really like adding the nutritional yeast because it gives it a bit more umami/cheesy flavor. Plus, nutritional yeast has B vitamins. I also always use sea salt because it is more natural than the standard table salt. Himalayan pink salt is pink from all of the other minerals within the salt granule and is so much better for you than the highly processed table salt. Because the granules are bigger in the sea salt variety than table salt, you will need to use much less salt if you are using table salt.
Once all of the ingredients are whisked together, it is ready to serve. Try this next time you make a salad and I think you too will be hooked!
Happy cooking and much love
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Lemon Tahini Dressing
Makes enough for about 4 servings of salad
A quick dressing that whips up in no time and also lasts really well in the fridge. It’s very bright and lemony and the creamy texture adds a nice weight to your salad.
Author: Leah Romay
- 1/4 cup tahini
- juice and zest of 1 lemon (organic lemon)
- 1/2 t ground mustard
- 1/4 t garlic powder or 1 garlic clove, grated
- 1/4 t sea salt
- 1 T nutritional yeast
- 2-3 T filtered water
- black pepper
- Juice and zest 1 large lemon. Ideally, the lemon should be organic since you are eating the skin
- Combine all of the ingredients except for the water and whisk to combine.
- Gradually whisk in the water until the desired consistency is achieved.
- Store leftovers in the fridge for several days, up to about 4 or 5 days.