honey and lemon tahini dressing (gf + df)
makes about 1/2 cup
I usually eat my greens with a quick drizzle of olive oil, a squeeze of lemon juice, a crack of pepper, and some flaky salt. Making a dressing feels like a tall order at dinner time – I have a million things to do, and how vested am I in making this salad taste any different?? It’s why I love dressings that don’t require any chopping or grating. Those have their place for me – friends coming over, a quiet-ish Saturday, or meal prep – but this comes together in under 5 minutes. It’s creamy from the tahini, bright from the lemon, and rounded out by some runny, wildflower honey. Aiza and Ali love to have it as a dip/dressing. She drags her carrots and cucumbers through it, while Ali gives the same treatment to radicchio leaves. You can use this dressing on bitter greens like arugula, roasted veg, tossed into quinoa, or drizzled over grilled fish. Tons of possibilities!
4 tbsp tahini
2 tsp honey – preferably runny, but any kind will do
¼ to ½ tsp fine sea salt (to taste)
1/8 tsp ground pepper
4 tsp lemon juice
4 tbsp water (ideally cold), more as needed
In a small bowl or measuring cup, add the tahini, honey, salt, pepper, lemon juice, and 4 tablespoons of water. Whisk with a fork till fully blended. Initially, the tahini may curdle, however, keep going and it will quickly come together. If you would like a thinner dressing, slowly add more water, one teaspoon at a time, to get the preferred consistency. Give a taste and adjust as you’d like – i.e., more pepper for some heat, lemon juice for tartness. It will keep well in an airtight jar in the refrigerator for about 1 week.
The dressing will get thicker after being in the refrigerator, so you may need to thin it out with water or lemon juice when you use it again.
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