Tahini Salad Dressing

Tahini Salad Dressing

I always intend to make my own salad dressings. Then when I need it I never seem to find the time so that means either a super simple vinaigrette or something store bought. Why is that? It’s time to shake things up and get out of my rut.

In an effort to break away from classic vinaigrette and cream dressings I decided to go the tahini route. This is a dressing I like when I have it in restaurants but for some reason never bother to make. It’s incredibly simple so I really have no excuse.

Tahini Salad Dressing

The lemon juice gives it a fresh zip and pairs well with tahini. Fresh ginger is also a nice addition.  It has that slight spiciness and sweetness which flavor a dressing well.

The best part is that this is a multi tasker. It tastes great on most types of salads, but it’s also great drizzled on roasted veggies. Or make it a little thicker and use it as a dip.

Jack taste tested and approved so it must be good since he is my pickier eater. Not very picky, just least likely to try something new. If you need to shake up you salad routine this is definitely worth trying!

Tahini Salad Dressing

Tahini Salad Dressing

1/2 c. tahini
1/2 c. water (more or less depending on desired consistency)
Juice of 1 lemon
1 clove garlic, minced
1 Tbs. fresh ginger, finely grated
Salt and pepper to taste

Combine all ingredients in a jar and shake vigorously. It will keep in the fridge for about a week.

Yields: 1 1/3 c. (more or less, depending on amount of water added)



10 thoughts on “Tahini Salad Dressing

  1. ChgoJohn

    I’m more prone to use basic olive oil and red wine vinegar to dress my salads, Gretchen. I would definitely make this dressing for use on roasted vegetables, however. That does sound delicious and would be a nice change from my usual olive oil. (I hope my ancestors didn’t read that.) 🙂

    1. Gretchen Post author

      Definitely great on roasted veg and potatoes too. Certainly nothing wrong with olive oil and vinegar, especially since I always have that on hand!

    1. Gretchen Post author

      I love using tahini too, just get lazy when it comes to salads. Lately I’ve been putting it on my potatoes or with roasted veg and an egg on top for breakfast.

    1. Gretchen Post author

      I’m trying to break my “lazy” oil and vinegar fallback habit! This was a definite winner and if it’s in the fridge for a week or so then I have more options.

    1. Gretchen Post author

      Yes the tahini takes care of any oil needed. The texture is really great and I’ve loved it on many different roasted veggies and potatoes too.


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