This lemon tahini dressing is perfect for salads, veggie bowls or as a dipping sauce, and offers a healthier alternative to store-bought dressing.
I’m so excited to be sharing one of my favorite recipes with you today! I seriously make this lemon tahini dressing once a week, and use it on everything from salads to veggie/buddha bowls and even as a healthy dip alternative (perfect with homemade falafel).
When it comes to healthy living, salad dressings can cause a little bit of an issue. After all, you’re filling a bowl with all kinds of healthy stuff like greens, veggies, nuts and seeds. Then we top it off with a highly-processed, artificially-flavored, fat- and sugar-laden dressing. Doesn’t make a whole lot of sense.
When it comes to dressing, I try to use the following tricks to make sure that I’m not ruining an otherwise healthy bowl of goodness…
Judge the Dressing by it’s Cover
When using store-bought dressing, check the label! Look for dressings with as few ingredients as possible, and be sure that you can understand and pronounce the ingredients. Also check the sodium, fat and sugar contents, but beware: low-fat and fat-free are not always the best options, as they often make up for fat with high-fructose corn syrup. A little fat isn’t bad, and certain healthy fats are necessary to absorb the benefits of vegetables in your salad (source). I try to pick vinaigrette-style dressings, with olive oil and vinegar as the main ingredients.
Know your serving size; one serving of most dressings is 2 tablespoons. News flash- that’s not a whole lot! I like to ‘stretch’ my dressing by mixing it with extra lemon juice or vinegar. This will thin it out a bit, but also help to cover your entire salad (and mine are usually pretty big) without added calories or sugar. Recently, I mixed this Bolthouse Farms blue cheese yogurt dressing with balsamic, and I swear it was even better than the dressing alone!
When in doubt, I find it best to make your own homemade salad dressing. By doing so, you can control the ingredients, fat and sugar content, and create the perfect dressing for each individual salad. An easy combination is a vinaigrette; just whisk together equal parts olive oil and lemon juice (or vinegar- balsamic, apple cider, red wine all work great), and add a pinch of salt and pepper, to taste. Feel free to get creative by adding additional herbs or spices to suit your taste!
Like I said, this lemon tahini dressing is an easy (and delicious) homemade option. I make a double batch at a time and store in a mason jar using these reCAP lids for easy access throughout the week.
A note about the recipe: I use nutritional yeast, but if you don’t have any on hand or can’t find it in the store, you can easily substitute 1 tablespoon of Dijon mustard for a similar taste. If you’re new to nutritional yeast, you can learn more here; basically it’s a nutty/cheesy tasting flake that is a good source of protein, B-vitamins and folic acid. I sprinkle it on salads, but it can also stand in for cheese in a vegan recipe among many other uses. If you want to try it, I order it on Amazon because it’s usually less expensive than the grocery store.