Lemon Tahini Dressing

If you ask me, your go-to salad dressing must have these qualities (all of ‘em!):

• Versatility—great on many types of salads and grain bowls
• Ease & simplicity—quick to whip up, with no special equipment required
• Dynamite flavor—something that actually makes you look forward to eating salad 

And this Lemon Tahini Dressing fits all criteria (and more).  

You can think of it as a zippy-vinaigrette-meets-creamy-tahini-sauce, and it’s the salad dressing I meal prep most often (…..okay, maybe it’s a three-way tie between this, my Red Wine Vinaigrette, and the Preserved Lemon Vinaigrette on p. 164 of Big Vegan Flavor).

So, I figured it was high time I shared it with you!

The dressing I make on repeat 🔁

As much as I love variety (we’re testing new recipes in the RPL kitchen quite often!), I have a few go-to recipes I always meal prep—and this lemon tahini dressing is one of them.

It’s the perfect balance of indulgence, brightness, and tang; it uses ingredients I always have on hand; it makes a generous amount so I can use it all week long; and I never get tired of it.

And not for nothing—it’s the dressing that has gotten renowned salad-skeptic Max to eat leafy greens and to not only not complain about it…but to even ask for seconds!

Ingredient notes

• Tahini: This star ingredient is a smooth, unctuous paste made purely of ground sesame seeds. It’s a sneaky source of protein and iron, and the natural oils from the sesame seeds contribute a lovely richness to the dressing. You can find it at well-stocked grocery stores, Middle Eastern markets, or online (see my recommended brands, below).
• Fresh lemon juice: All (good) salad dressings need acidity. Lemon juice was a natural pick here because it complements, enlivens, and brightens tahini—and it’s the acid traditionally used in Middle Eastern tahini sauces!
• Apple cider vinegar: While lemon juice is the primary source of acidity, I also include a small amount of apple cider vinegar for a punchy, fruity kick.
• Extra virgin olive oil: Unlike a classic tahini sauce, the kind you find drizzled over falafel or other Middle Eastern foods (check out Big Vegan Flavor, p. 197–198, for three phenomenal tahini sauce recipes), this is a salad dressing. To achieve the consistency and mouthfeel of a dressing, some amount of oil is helpful.
• Garlic: Do I need to explain myself here? Garlic in a salad dressing is a no-brainer.
• Dijon mustard: From a texture perspective, mustard acts as an emulsifier, helping the oil and acids bind together in a creamy mixture; from a taste perspective, it lends a sharp tang that kicks things up a notch.
• Maple syrup: A little bit of sweetness helps to soften the subtle bitterness in tahini and temper the acidity, so the maple syrup does double duty here.

Recommendations + Substitutes

• Look for tahini made from hulled sesame seeds (unhulled produces bitter tahini).
  • My favorite brands: Al Kanater, Beirut, and Al Arz.
• Prefer an oil-free dressing?
  • If you are oil-free (or want to use just a tiny bit of oil), check out the first FAQ for modifications.

Step-by-step instructions

1. In a wide-mouthed jar or bowl, combine the lemon juice, vinegar, tahini, mustard, garlic, maple syrup, salt, and pepper.

2. Whisk well to combine.

3. Stream in the olive oil while whisking continuously until the dressing is emulsified.

4. If too thick, stream in cold water, one tablespoon at a time, to reach your desired consistency. Taste, adding more salt, lemon juice, or vinegar as desired.

For the full ingredient list and instructions, see the recipe card below.

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Tips for making this recipe

Use a tahini you like!

I’ve included my preferred tahini brands in the Ingredient Notes, but if you can’t find those brands, the only guideline that matters is to use a brand of tahini whose taste you enjoy.

If the brand you’ve got on hand is bitter or has a strange flavor (I’ve tried a lot of brands of tahini, so I know those ones are out there…), it might be best to wait until you can purchase another option to try out this dressing. 

Stir the tahini, if needed

Some brands of tahini are well incorporated, while in others, the oil and fat are separated. If the latter is the case, you’ll want to give it a vigorous whisk to get a homogenous texture. 

Tahini Tips

When you buy tahini, store the jar upside down (well-sealed, of course). That way, the oil doesn’t settle on the top.

If this trick doesn’t do the job or your tahini is seriously separated, you can add the contents of the jar to a food processor and blend until homogenous.

Thin out the dressings, as needed

Tahini sauces (as well as salad dressings made with olive oil) will thicken as they rest, so if you’re keeping leftovers, you’ll need to thin out the dressing.

Add a few teaspoons of cold water or ice water, whisk to combine, then continue to add water as needed until you reach your desired consistency. Depending on how much water you add, you may want to add a pinch of salt or a squeeze of lemon juice to boost the flavors.

And don’t stress—if you accidentally add too much water, you can always add more tahini to compensate!

How to use Lemon Tahini Dressing

This dressing works particularly well with:

• hearty greens like kale and cabbage
• peppery greens like arugula
• crisp lettuces like romaine, Little Gem, and butter lettuce.
  
  Since it is a relatively creamy salad dressing, I wouldn’t use it exclusively with a soft lettuce like baby spinach or mixed greens—instead, if you’ve got soft lettuces to use up, combine them with something crisp or hearty like the varieties listed above.

Want more specific salad ideas? This dressing would shine on any of these:

• My go-to simple salad: Shredded and massaged kale + chopped romaine + roasted chickpeas (p. 236 of Big Vegan Flavor) + parsley or basil + sauerkraut
• Superb slaw, version 1: Shredded red cabbage + shredded carrots + chopped basil or parsley + roasted almonds
• Superb slaw, version 2: Shredded green cabbage + finely chopped romaine + diced cucumber + roasted sunflower seeds + chunks of avocado 
• Greek salad: Sliced cucumbers + halved cherry tomatoes + sliced red onion + green or kalamata olives + capers
• Fall salad: Thinly shaved Brussels sprouts + thinly sliced tart apples + dried cranberries + toasted walnuts or pecans + optionally, vegan feta 
• Winter salad: Shredded and massaged kale + shredded carrots + thinly sliced tart apples or citrus segments + pomegranate seeds + roasted pistachios
• Triple green salad: Chopped baby kale + microgreens, pea shoots, or broccoli sprouts + chopped parsley + shredded carrots + toasted walnuts + diced avocado

P.S. This dressing is also fantastic on grain salads and grain bowls!

Flavor variations

While I adore the base flavor of this dressing, feel free to add additional flavorings!

• For a hit of sweet umami and depth of flavor, add a bit of white miso.
• For a stronger punch of citrus, zest in some of the lemon before juicing it. 
• For an herbaceous twist, fold in finely-minced fresh herbs like parsley, cilantro, dill, or basil.
• Or, try replacing some or all of the lemon juice with pickle juice (thanks to reader Craig for this tip!).

Frequently Asked Questions

More splendid salad dressings

• Red Wine Vinaigrette: another upgraded classic
• Vegan Ranch Dressing: the nostalgic salad dressing of your dreams
• Lemon Tahini Dressing: zingy, lemony, nutty and SO good
• Miso-Sesame Dressing: umami, nutty, sweet, and zippy

If you enjoyed this Lemon Tahini Dressing, I’d love it if you’d leave a rating and review below! It makes my day to hear from you!

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Big Vegan Flavor

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Lemon Tahini Dressing

By Nisha Vora

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 8 (1 cup/230g total)

4.9 from 13 votes

Made it? Click the stars to leave a review!

Pin Print Review

This Lemon Tahini Dressing is bound to become your new go-to salad dressing. It’s a bright, zippy, and creamy vinaigrette featuring tahini and fresh lemon, and it couldn’t be easier to whip up—all you need is a bowl and whisk! Drizzle over salads, grain bowls, wraps, and more.

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Ingredients

• ▢ ¼ cup (60 mL) freshly squeezed lemon juice
• ▢ 1 tablespoon (15 mL) apple cider vinegar
• ▢ ¼ cup (56g) tahini, well-stirred (see Note 1)
• ▢ 2 teaspoons Dijon mustard
• ▢ 1 fat clove garlic, grated or very finely minced
• ▢ 1 tablespoon (20g) pure maple syrup (see Note 2)
• ▢ ¼ teaspoon kosher salt, plus more as needed
• ▢ Freshly cracked black pepper
• ▢ ¼ cup (56g) extra virgin olive oil (see Note 3)
• ▢ Cold water, as needed

Instructions 

• In a wide-mouth jar for which you have a lid (or a bowl), combine the lemon juice, vinegar, tahini, Dijon mustard, garlic, maple syrup, salt, and pepper to taste. Whisk well to combine.
• Now stream in the olive oil, whisking as you go, until emulsified.

  NOTE: If it feels too thick, whisk in cold water, one tablespoon at a time.
• Taste, adding more salt as desired. For more acidity, add more lemon juice or vinegar. For sweetness or balance, add more maple syrup.
• Store in a sealed jar in the fridge for 7 to 10 days. It will thicken, so stream in some cold water, whisk, and continue you reach your desired consistency.

Notes

1. My preferred tahini brands: Al Kanater, Beirut, and Al Arz.
2. If you want to make this dressing without oil or with less oil, check out the first FAQ.
3. The sweetener helps balance the acidity from the vinegar and lemon, but if you prefer less sweet things, start with 1 teaspoon. 

Nutrition

Serving: 2tbsp | Calories: 117.4kcal | Carbohydrates: 3.3g | Protein: 1.6g | Fat: 11.2g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1.8g | Sodium: 65.1mg | Potassium: 46.1mg | Fiber: 0.2g | Sugar: 1.7g | Vitamin C: 3.1mg | Calcium: 17mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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