Creamy Tahini Herb Salad Dressing

Course: Salad Dressing, Sauce
Cuisine: Gluten-Free, Vegan
Freezer Friendly?: No
Prep Ahead?: Yes
Does it Keep?: 1 Week
Type: Salad Dressing, Sauce
Special Diets: Dairy Free, Egg-Free, Gluten Free, Soy Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 8 servings
Calories: 97kcal
Author: Alex Alexander
Say Hello to my favorite way to use up leftover herbs. This salad dressing is only 6 ingredients, blends in less than 5 minutes and will last in the fridge all week.
Print Recipe


  • 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.


Calories: 97kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1005IU | Vitamin C: 20.8mg | Calcium: 42mg | Iron: 1.4mg