Looking for your new favorite salad dressing? Say HELLO to the this creamy tahini dressing for salad.
This dressing is bright, tangy, creamy… basically, all the good things.
Do you buy herbs every week?
I tend to make this dressing on Sunday nights when I have leftover herbs from the previous week. Do you buy herbs regularly? I always have cilantro and parsley in my fridge. Most weeks I also have mint and dill. Sometimes I also have chives or tarragon.
When I get home from the store, I put the cilantro and parsley in a cup half full of water. You want to make sure that the bottoms of the herbs are covered in the water.
If I remember, I try to change the water mid-way through the week. More often than not, I only remember to change the water on Sunday night when I am putting away the new week’s groceries. I get a new cup and fill with new water. I will pull away any dried up, wilted, or gross parts. Doing this normally means that I can make a bunch of herbs last me two weeks.
However, sometimes I end up buying new bunches even though I have maybe 25% of my bunches left. Yes… I truly do go through half to a whole bunch of cilantro and parsley every week. I use that many herbs.
This recipe started because I was looking for something to do with that handful of herbs leftover from the week or those herbs that were on the verge of going bad.
Let’s make some creamy green tahini salad dressing.
This creamy green tahini dressing for salad is only 7 ingredients max and requires very little chopping or prep work. You basically just throw everything in a blender and you are good to go.
Start by rinsing and taking a close look at your cilantro, parsley and dill (if you are using it). If this is towards the end of it’s life, pull away any pieces that have wilted. Throw the herbs in the blender – stems and all.
Add the tahini, water, salt and lemon.
You can juice the lemon. It’s up to you. BUT… I keep wondering why are we juicing for things like this? Or for marinades? It’s so much more work. It’s all going to be blended anyways. A little blended seed isn’t going to hurt anyone. Therefore, I cut off the peel (make sure to cut off as much of the white pith as possible too) and put the whole piece in the blender.
How am I using this?
- A creamy tahini dressing for salad, obviously
- Drizzled over a piece of grilled chicken
- A bright and herby sandwich spread
- A Dipping sauce for sweet potato fries
- As a condiment on your next charcuterie board
I hope you LOVE this creamy tahini dressing for salad. It’s::
Ready in 3 minutes
Easy to meal prep
& the perfect salad dressing, IMO.
Into salad dressings? I wrote and entire ode to vinaigrettes awhile back.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #eternalhostess on Instagram. Enjoy!
- 1 cup fresh cilantro (roughly chopped)
- 1 cup fresh parsley (roughly chopped)
- 1/2 cup fresh dill (roughly chopped)
- 1/2 cup tahini
- 1 lemon (sliced the peel off)
- 1/2 teaspoon salt
- 3/4 cup water
- Trim the bottoms of the stems off all herbs. Roughly chop if you prefer to measure. [I just add one large handful of the cilantro and parsley and a smaller handful of dill]. Add leaves and stems to the blender.
- Add peeled lemon [or lemon juice, if you prefer to juice] to the blender.
- Add tahini, water, and salt.
- Blend for 1 minute, or until everything is combined and the sauce is one even color.
- Taste and adjust salt and lemon to taste. Add more water if you prefer a looser consistency.