This is such a great diverse salad dressing to use in such a range of dishes. Tangy, bitter and salty, it is a great addition to any salad! I’ve recently become obsessed with this dressing and put it on almost everything. It also helps to soften up and take your basic salad combinations to the next level! I find it difficult to find salad dressings without dairy and other hight FODMAP ingredients like garlic or onions. Fear no more, once you try this lemon tahini salad dressing, you won’t turn back- I promise!
Some examples of meals I use my lemon tahini dressing on are:
- My gnocchi salad (check out my sweet potato gnocchi recipe)
- Dairy free alternative for Caesar salad dressing
- In replacement for hummus
- Used in a dairy-free/ vegan coleslaw
- To roast my vegetables in- giving them a cheesy and hummus- like taste
- In a wrap or veggie filled pitta bread
- Drizzled over an open sandwich
Ingredients: (single serving)
-1/2 tsp sea salt
-1 tbsp lemon juice
-1 tbsp tahini
-1 tbsp water
Method:
Step 1: Mix your ingredients together except for the water. Stir vigorously until everything is combined. This may take a minute or so until the tahini breaks down.
Step 2: assess the consistency. If you want a thinner dressing (I usually want it a little runnier so incorporates better into my salad), add the water now.
I’d love to see what you pair with your lemon tahini dressing- send me pictures to my Instagram page TheLazyLowFODMAP and tag me in your pictures.
