Creamy Tahini Salad Dressing/Sauce

This dressing is one of those things that can turn even a boring green salad into something spectacular. I like things that do that.

These are the reasons why:

  1. It’s ultra easy but tastes like it takes a lot of effort (please keep that between us though)

  2. It’s creamy and delicious but vegan and filled with healthy FATS!

  3. It goes well on everything. And I mean everything.

  4. Tahini is yum and makes the world a better place.



I honestly use this dressing on about 90% of the salads I make because somehow no matter what the combination of ingredients in the salad is, this makes it better. Like I said before (and probably will again) – Tahini is yum.



  • 3 Tbsp tahini (if the oils have separated, stir before measuring)
  • Juice from 1 lemon
  • 1 tbsp olive oil
  • 1 clove garlic, grated
  • sea salt
  • water to thin


  • Add tahini, lemon juice, grated garlic (using a microplane) into a bowl. Whisk together. The mixture will get thicker and stick together.
  • Add the olive oil first. Then, add water 1 tbsp at a time. I usually add 2-3 tbsp total. Whisk together until it is creamy.
  • Season with sea salt to taste. Serve as a salad dressing, pour over grilled veggies or use as a sauce for quinoa salad.


these ratios are NOT set in stone. I like to switch it up & keep things exciting, ya feel?

FOR A CREAMY DIPPING SAUCE: add 1 tbsp more tahini. Omit water. Dip sweet potato fries in. Watch as life changes.

FOR MORE TANG: Is that a word? Maybe it was tart. Anywhoo, you can add more lemon if you want.

FOR EXTRA FLAVOUR: feel free to add any fresh herbs you have on hand, some cumin for a deeper flavour, or a little pinch of cayenne if you’re feeling spicy

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