Wednesday, March 20, 2019

Lemon herb tahini dressing - keto, paleo, Whole30

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There's a Mediterranean make-your-own-bowl place near my office that makes this incredibly good lemon herb tahini salad dressing I can't get enough of. Here's my homemade version. It's a lot greener than the original, which I suspect is because I use fresh herbs and they use dried.

Lemon Herb Tahini Dressing is the perfect condiment for anyone eating keto, Paleo or Whole30. I like it spooned over roast chicken, fish, shrimp, steak, and lamb chops (OH MY GOD IT IS SO GOOD ON LAMB). It thickens as it sits in the refrigerator, so you can use it as a dip for veggies or chips. It's also excellent on zucchini, cauliflower, potatoes, and scrambled eggs.

Basically, everything.

All you need is a blender and a few simple, fresh ingredients. It's ready in less than five minutes and keeps for about 10 days in the refrigerator. It's one of my staples now. You're going to love it!

Yield: 12

Lemon Herb Tahini Dressing

Lemon Herb Tahini Dressing takes five minutes to make and is the perfect sauce for chicken, fish, shrimp, steak, lamb, zucchini, cauliflower, eggs and more. Fresh herbs and lemon give it a bright color and zingy flavor.


  • 2 lemons
  • 1 clove garlic
  • 4 cups fresh green herbs (any combination of parsley, cilantro, dill, mint, chives, basil)
  • 1 cup tahini
  • 1/2 cup olive oil
  • Salt and pepper
  • Water (to achieve correct consistency)


  1. Zest the lemons.  Cut the pith off the outside and discard. Cut the lemons in half crosswise and discard the seeds. You will be using the whole lemon fruit, not just the juice.
  2. Wash the herbs (no need to dry them).
  3. Put the lemon zest, lemon flesh, herbs, tahini and olive oil into the blender. Blend until smooth.
  4. Add water until the dressing has the consistency of heavy cream.
  5. Add salt and pepper to taste.
  6. Store in an airtight jar or container in the refrigerator. Keeps up to 10 days.
Created using The Recipes Generator

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