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Tahini Dressing

This Tahini Dressing is luxuriously thick and creamy without any mayo or cream! It's delightfully flavored with a hint of lemon and touch of honey. Drizzle on your favorite salad!
Course condiment, Salad, Side Dish
Cuisine American, Healthy, Vegan, Vegetarian
Keyword Tahini Dressing, Tahini Dressing recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1/4 cup dressing
Calories 168kcal
Author Chelsea Lords
Cost $3.12

Ingredients

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons good tahini (Note 1)
  • 1 large lemon (2 tbsp juice and 1/2 tsp zest)
  • 1-1/2 teaspoon each: Dijon mustard and honey
  • Fine sea salt and pepper
  • 2 tablespoons water, as needed to thin

Instructions

  • DRESSING: In a wide-mouth mason jar or small bowl combine all of the dressing ingredients. Season to taste; I add a heaping 1/4 tsp salt & 1/8 tsp pepper. Whisk or shake to combine and then thin with water; I add 2 tablespoons. Taste and adjust any flavors to personal preference.
  • STORAGE: Stir, in case some settles at the bottom, and then store in the fridge until ready to use. Shake/stir again before using. Heads up: Leftover dressing may separate and solidify a bit (because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake (or stir) to re-combine. Then it’s ready to use again!

Notes

Note 1: Tahini: 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: Salad: 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 & diced
  • 1/3 cup oil-packed sun-dried tomatoes, drained & diced
  • 1 small avocado, diced
  • Optional: feta cheese (to taste), handful of toasted pine nuts
Toss 2/3 of dressing with massaged kale. Add salad ingredients then toss with more dressing (as much as you'd like--we use it all) and toss again. Enjoy!

Nutrition

Serving: 4serving | 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