Creamy Lemon Tahini Maple Salad Dressing

Creamy Lemon Tahini Maple Salad Dressing

Today we're making a creamy salad dressing with tahini, olive oil, lemon juice, apple cider vinegar with a touch of maple syrup.

5 from 1 vote

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Course: dinner, lunch

Cuisine: middle eastern

Keyword: salad dressing, tahini salad dressing

Prep Time: 5

Total Time: 5

Servings:

Calories: 129.5kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 mason jar with lid

Ingredients

1/2 cup olive oil or avocado oil
1/4 cup lemon juice or juice of 1 lemon
1/4 cup apple cider vinegar
1 tbsp maple syrup
1 tsp GF soy sauce or coconut aminos, tamari sauce
1/4 tsp sea salt
1/8 tsp black pepper

Instructions

Add all ingredients to a mason jar. Secure with lid.
Shake to mix ingredients.

Notes

Be sure to use runny tahini. Hardened tahini paste will not work. A good quality tahini is made simply from sesame seeds. Avoid tahini made with added oils or additives. Read labels before purchasing.

Substitute tamari sauce or coconut aminos for soy sauce. Soy sauce often contains wheat, soy and other controversial additives (like MSG). Read labels before purchasing. Tamari is a gluten free soy sauce. Coconut aminos tastes like soy sauce but is gluten free/soy free and is made from coconuts.

Substitute honey for maple syrup.

Store dressing in mason jar with lid. It's ok to store at room temperature for 5 days. Refrigerate after that. Use within 2 weeks. Re-shake jar to mix ingredients if it's been sitting.

Nutrition