I have so many dressing recipes in my head, I’m always playing with the idea of putting together a dressings and condiments cookbook. With all my free time, hah! For now, I’ll just share them one at a time when I can. First up: This Lemon Tahini Dressing.
I have a big ol’ crush on tahini, and this Lemon Tahini Dressing is one of my favorite uses for it.
The ingredients are simple, and likely ones that are already in your fridge and pantry. I added honey because I wanted it there for the balance of flavor, and think it really rounds it out nicely. But if you are doing the keto thing or just don’t do well with sweeteners, feel free to leave it out.
I made this dressing with Chicken Shawarma in mind, and it was perfect for it. The basic gist: I marinated boneless, skinless chicken thighs in lots of spices and lemon juice, grilled them, and added them to a big salad of little gems, tomatoes, cucumbers, feta and red onions.
And yes, I removed the red onions before enjoying the salad. They were for photographic styling purposes only. If you know me, you know how I feel about raw onions. They’re pretty though, I’ll give you that.
But that’s just one way to use this dressing. I love that it has the consistency of a cream based dressing, without any mayonnaise or dairy required.
It’s lovely on a simple green salad, as part of a mezze spread, mixed into chicken salad, drizzled over roasted or grilled veggies, or as dip on your crudité platter.
And of course if you make the paleo pita bread from The New Yiddish Kitchen, you are well on your way to making a seriously good sandwich, especially once I share that chicken shawarma recipe with you!
Hungry for more dressing and condiment recipes? Try my Paleo Ranch, Kale and Artichoke Pistou, and Chimichurri.
Lemon Tahini Dressing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: condiment
Creamy and delicious, easy to whip up, and good on just about everything.
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, (minced*)
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 3–5 tablespoons water
- In a medium bowl, mix the tahini, lemon juice, honey, extra virgin olive oil, garlic, salt, and turmeric. (The mixture will get thick)
- Whisk in 3 tablespoon of water, adding more if necessary to reach the desired consistency.
- Store in a jar in the fridge, and use within one week. It will thicken a bit in the fridge, so keep that in mind when serving.
*A microplane is the perfect tool to mince garlic with. Just watch your fingers when you get close to the end!
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.
Donna in Inwood says
This looks great. And please do the chicken shawarma recipe — my favorite paleo restaurant in NYC was doing a chicken shawarma special last week and it was de-lish. It’s all about how good the paleo pita is. Theirs was terrific. (I have your yiddish cookbook but haven’t tried your pita yet.) The best paleo flatbread I have tried myself was done, to my shock and surprise, with mashed yucca root (from Primal Girl). It was like honest to god flatbread. It’s a huge production, though — the yucca has to be boiled, and the dough has to be rolled out. I hate rolling out dough. ;-(
About the condiment cookbook — I have been wondering if a lot of traditional condiments didn’t used to be fermented? Like ketchup — before it came in bottles, I think it was fermented. And mustard? Not sure. But I have this idea that many condiments were, so people were getting small doses of probiotic foods with regular meals. Anyway, condiment book is a great idea. Onward!
Chicken shawarma is definitely on my list of recipes to share! Yucca can definitely be a pain in the tuchus, but it’s like magic once you wrangle it! I think the pita in TNYK is pretty great, Jennifer did a great job with that one.
That’s very interesting about the condiments being fermented… I bet you’re right! Mustard seems like it would be pretty shelf stable on its own, too. I don’t personally love eating sauerkraut with every meal so more fermented condiments would be handy for sure. Thanks, Donna!
i didn’t remember until I made this again last night, but the naan in Paleo Soups & Stews makes for a great flatbread / pita stand in!
Woah! These look AMAZING!
Hey Simone, Sophie here, I would love a salad and salad dressing cook book, as well as veggi dip sauces, sounds like a great new book I would love to buy!
If I ever have enough time to do one, I definitely will!