Lemon Tahini Dressing

I don’t know about you but I don’t use bottled salad dressing anymore. It has too many calories, added ingredients, such as added sugar, preservatives, and other ‘natural’ flavors that are anything but healthy. It’s a sure fire way to ruin a perfectly healthy salad.

I usually will just use extra virgin olive oil or avocado oil and balsamic or apple cider vinegar, but I was in the mood for something a little tastier, with more substance.

That’s when I created this Lemon Tahini Dressing and I am obsessed with it. I wanted to share it with you. It’s low calorie, with healthy fats, and is full of taste.

Lemon Tahini dressing

¼ cup red wine vinegar

2 tbsp. water

2 tbsp. tahini

2 tbsp. Dijon mustard

1 tsp. dried oregano

1 clove garlic, minced

½ tsp. kosher salt

¼ tsp. ground black pepper

1/8 tsp. cayenne pepper

½ cup olive oil

3 tbsp. fresh or bottled lemon juice – I use a little more lemon juice to taste, I like the lemony tasty of this dressing – great compliment to the tahini

Serving size: 1 tbsp.

Makes 16 servings

Nutrition Facts: 76 calories; 8.3 gm fat; 1.2 gm saturated fat; 1 gm polyunsaturated fat; 5 gm monounsaturated fat; 0.9 gm carbohydrates; 0.5 gm protein; 0 mg cholesterol; 32.3 mg sodium; 6.9 mg potassium; 0.2 gm fiber; 0.3 gm sugar!!!!

It can be kept for 7-10 days in a sealed container under refrigeration. Take it out a few minutes before using it, at room temperature as the oil in it (if it’s quality oil) will accumulate to the top and be solidified somewhat.

Please let me know if you try it and if you discovered any other ways to use it. I put it on salads, but also made it with a Shrimp Farro dish that was simply delicious.  I am a big fan of Middle Eastern cuisine, perfect for any Greek or Mediterranean dish you prepare.

To your Health

xMarci