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Lemon tahini dressing

Prep Time:

5 mins

Cook Time:

5-10 mins



About the Recipe

Supermarket salad dressings and mayonnaise often contain preservatives, added/refined sugars and highly processed and inflammatory vegetable oils (like canola and soybean oil). Tahini and lemon based dressings are a healthy substitute, providing creaminess and bitterness, and for a touch of sweetness, rice malt syrup is a low fructose alternative to sugar. If you prefer, you could use a good quality, organic maple syrup instead of rice malt.

Tahini also contains a number of beneficial nutrients, including selenium, magnesium and zinc, as well as fibre and protein. The selenium found in tahini is an anti-inflammatory mineral and sesamol, which is found in sesame seeds (this is what tahini is made from), is also a potential anti-inflammatory (see for more information).


3 tablespoons of tahini (hulled or unhulled)

2 tablespoons of fresh lemon juice

2 teaspoons of extra virgin olive oil

1 teaspoon of rice malt syrup (or maple syrup)



Add all ingredients to a glass jar and put the lid on.

Step 2

Shake the jar to combine (make sure the lid is on tight!).

Step 3

Drizzle over your salad, as needed, and enjoy!

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