This quick and easy lemon tahini dressing can be made in just a minute or two. Creamy and tangy, it is a healthy salad dressing that my whole family enjoys. We eat this dairy-free dressing with lamb kofta, lemon rosemary grilled chicken, and on lunchtime salads created from reinvented leftovers. I also use this lemon tahini dressing in a quick-to-assemble chickpea salad loaded with bell peppers and parsley.
Recipe makes 1.5 cups salad dressing.
- ½ cup tahini
- ½ cup lemon juice
- ½ cup water
- ½ teaspoon kosher salt
- Whisk together tahini and lemon juice (mixture will become very thick)
- Add water and salt and whisk until combined
Lemon Tahini dressing can be stored in an airtight container in the refrigerator for up to one week.
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Nutrition information (per 2 tablespoon serving):
- 62 calories
- 0 g added sugar
- 0 g fiber
- 2 g protein
- 102 mg sodium