Tahini Lemon Salad Dressing


I love salads, but only with a dressing. So I am always on a lookout for new healthy oil-free salad dressings that are full of nutrients and give my salad a extra healthy boost. This dressing is one of my favorite at the moment. I julienne some carrots, cucumbers, cut some cherry tomatoes and toss with organic baby spinach and sprouted mung beans, drizzle with this dressing and enjoy.

Tahini is a source of calcium, protein, B vitamins, essential fatty acids, vitamin E and good source of the amino acid Methionine. Methionine is an important contributor to liver detoxification and helps with the absorption of other amino acids. Lemon juice in vitamin C, among many other wonderful things. Vitamin C is imperative for calcium absorption, so this dressing is perfect combination, you get your calcium and ensure that it is absorbed into your body at the same time.


  • 4 tbsp Tahini paste
  • Juice of one lemon
  • 1/4 tsp pink himalayan salt
  • 1-2 tsp date paste or brown sugar
  • Filtered water (the amount depends strictly on how thick or runny you like your dressing)
  • 1 clove of garlic, minced


All you have to do is combine these ingredients and you are done. I place my ingredients into a glass jar, cover with a lead and shake until well-blended.

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