Tahini Salad Dressing

Name: Tahini Salad Dressing
Prep time: 5 min
Ingredients: 2 tbsp tahini paste; 1 tbsp balsamic vinegar; 4 tbsp fresh lemon juice; 1 large garlic (minced); 3 tbsp olive oil; 1 tsp mustard; salt to taste

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If there’s one salad dressing that never fails me, it’s this Tahini Salad Dressing. It’s got everything I want in a dressing: it’s tangy, zesty, just the right amount of creamy, and absolutely bursting with flavor.

The best part? It’s made with a handful of pantry staples and comes together in minutes. But don’t let the simplicity fool you—this dressing is bold. The lemon juice brings all the brightness, the balsamic vinegar adds depth, the garlic gives it that necessary punch, and the tahini? Oh my god, it’s the magic that ties it all together.

Why Tahini Makes the Best Dressing

I’ve always believed that tahini is criminally underrated outside of hummus. It’s rich, creamy (without any dairy), and has a slight nuttiness that makes it such a great base for dressings and sauces.

In this recipe, tahini gets dressed up with zesty lemon juice, a touch of balsamic for complexity, and just enough mustard to bring a little sharpness to the mix. It’s bold but balanced—like the kind of dressing that actually makes you want to eat your greens.

What You’ll Need

Here’s what goes into the magic:

Tahini Paste – The creamy, sesame-based star of the show
Balsamic Vinegar – For depth and a little sweetness
Fresh Lemon Juice – Bright, acidic, and absolutely essential
Garlic – One big clove, minced finely (or more if you’re like me and think garlic is a love language)
Olive Oil – For richness and a smooth texture
Mustard – A little goes a long way to amp up flavor
Salt – To bring it all together

That’s it! No blender, no whisk fatigue—just a jar and a spoon, and you’re good to go. I put all of my ingredients in a jar, seal it, and shake it for a good minute until everything is combined and we have a smooth dressing ready for use.

How to Use This Tahini Salad Dressing

Honestly? I use it on everything.

Salads: Obviously. It works beautifully with greens like arugula, kale, and spinach, but also with grains like couscous and quinoa.
Roasted Veggies: Drizzle it over roasted sweet potatoes, cauliflower, or Brussels sprouts. Game-changer.
Bowls: Add it to your favorite nourish bowl or buddha bowl. It’s especially good with chickpeas or grilled chicken.
Dips and Spreads: If you thicken it just a little, it doubles as a dip for raw veggies or pita bread.

Can I Adjust the Flavor?

Yes, absolutely. This dressing is super forgiving and customizable. If you like it:

Creamier: Add more tahini.
Tangier: Up the lemon juice or balsamic.
Thinner: A splash of cold water will loosen it right up.
Sweeter: Add a tiny drizzle of maple syrup or honey if you like a sweet note.

Can I Store it for Later?

Keep it in a sealed jar or container in the fridge for up to 5 days. The dressing might thicken a bit as it chills, so just stir in a teaspoon of water before using to bring it back to your desired consistency.

This Tahini Salad Dressing is one of those simple little things that just makes everything better. It’s quick, it’s easy, it’s made with ingredients you probably already have—and once you try it, I promise it’ll become a staple in your kitchen too.

Let me know if you give it a go! I’d love to see how you use it—on a salad, in a wrap, or straight off the spoon (no judgment here).