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Smoky Lemon Tahini Dressing

Smoky Lemon Tahini Dressing

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Makes 1½ cups

This recipe can be easily halved; the dressing can be a little difficult to revive once it separates due to the density of the tahini.


  • 1 garlic clove, grated

  • ½ cup tahini (sesame seed paste)

  • ¼ cup fresh lemon juice

  • ¾ teaspoon kosher salt

  • ⅛ teaspoon smoked paprika

Recipe Preparation

  • Purée garlic, tahini, lemon juice, salt, paprika, and ¾ cup water in a blender until smooth, adding water if needed to thin dressing.

Recipe by Sara Dickerman

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Simple Lemon Mint Freekeh Salad with Chickpeas

Jump to Recipe

Freekah is a young green wheat that has been roasted and cracked. Traditionally found in Middle Eastern cuisine, it makes a satisfying base for this simple, plant-based grain salad. With fresh mint and an oil-free lemon dressing, this makes a delicious vegan lunch.


It’s simply sesame seeds butter. Just think of it as your peanut butter or sunflower seed butter, but instead of nuts it’s just sesame seeds.

So it’s a paste of white sesame seeds. There are often times where you’ll find fancier versions like toasted sesame tahini. But for the most part it’s just pure sesame seeds ground in to paste.

So like any seed or nut butter, you need to give it a mix because there’s a layer of oil form the seeds. Also the bottom part of your jar will be thicker so it’s always best to mix the jar.

What is Tahini used for?

Many people associate it as that secret mysterious ingredient that is used in hummus, which is true, and this ultimate hummus dip is proof.

Since it’s basically ground sesame, it is in fact a tad bland if you try it on its’ own. That’s why we jazz it up into a sauce with simple seasonings.

How do You Make Tahini From Scratch?

Think of it like peanut butter. You’ll need to process sesame seeds until you get a paste like consistency. It may take a while, and require a heavy duty food processor. So it’s best of you can find it at your grocery store.

Lemon Herb Tahini Dipping Sauce

It&rsquos hard to pick a favorite part of this grilled artichoke recipe. I&rsquom so in love with the smoky char flavor of the artichokes themselves but the tahini dipping sauce is so delicious as well!

Fresh lemon juice, pressed garlic and minced parsley are added to creamy tahini (sesame seed paste) with a bit of water to thin it out. The result is a lovely refreshing dipping sauce with pops of bright flavor to go along with the each leaf of the grilled artichokes.

And while delicious paired with the grilled artichokes, this tahini dipping sauce will go with many other things so make extra!

It&rsquos great on proteins like chicken and steak and makes a fun addition to a grain/superfood bowl too. Add a big spoonful to the center of these Greek brown rice bowls for example!

Besides taste, incorporating artichokes into your diet is great for your fiber intake (they&rsquore a great source of prebiotic fiber known as inulin), blood sugar balance and magnesium needs.

Did you know magnesium is a cofactor in more than 300 enzyme systems that regulate biochemical reactions in the body? Many of us are deficient in it too. Just one artichoke can contain about 20% of the necessary daily intake for magnesium.

Artichokes are also diet friendly in that they&rsquore gluten, grain, dairy, nut and nightshade free making them accessible for most people.

So grab a few as we head into summer and don&rsquot count them out for the grill!

Vital signs

In a hurry for that salad? No time to add making sesame paste to your to-do list? I get that. Let’s add it to your shopping list instead.

Now that tahini is so popular (thanks hummus), you can find it at most bigger supermarkets.

When you buy tahini, just like when you buy any pre-packaged ingredient, be sure to check the labels. You want tahini that contains only hulled or unhulled sesame seeds. Some brands add extra oil to expedite the processing time. You don’t want that.

Sesame seeds have plenty of natural oil. That’s why, when you get it home and open the jar, you’ll notice a layer of oil at the top. If you have pure sesame pate (also known as sesame butter), it’s just the oil from the seeds. Mix that in or, if you are so inclined, drain it off into an empty can. Let’s not clog the drain by sending oil down there.

You’ll find tahini salted or unsalted. That’s your preference. I usually opt for the unsalted if I buy it because I can always add salt if I need to.

An unopened jar will keep on your shelf for about 6 months. Once you open it, you can extend its shelf life by storing it in the fridge where it keeps for 2 months. Sesame seeds contain a lot of oil, if you have ‘spoiled’ tahini, you will most likely be alerted to that fact by a rancid smell rather than visual signs.

Whether or not you’ve made your own, open a fresh jar, or dig in the back of the fridge for it, there are a few tips to making tahini even creamier.

Stir it up in the jar or container before spooning it out.

Next, spoon it into the bowl and add the liquid (in our case, lemon juice). My general guidance is a 1:2 ratio of tahini to lemon juice. You can adjust the lemon juice depending on how thick you want your dressing.

Once you start mixing n the lemon juice, you’ll notice that the tahini gets lighter, thinner, and smoother. Once you get the mixture to a consistency you like, add a tablespoon of Sriracha, give it a taste and add more. We like it hot, so I aim high in the 2-3 tablespoon region, but I appreciate that not everyone wants that much heat. This is yours to make.

Almond Balsamic Vinaigrette

This semi-sweet, semi-savory Almond Balsamic Vinaigrette from Dr. Joel Fuhrman will dress up even plain salads. If you’re tired of munching on greens, you’ll enjoy doing it all over again with the rich, distinct flavors of this recipe.


  • Salt-free onion powder (half a teaspoon)
  • Dried basil (half a teaspoon)
  • Dried oregano (one teaspoon)
  • Raisins (1/4 cup)
  • Raw, salt-free almonds (1/4 cup)
  • Balsamic vinegar (1/3 cup)
  • Water (half a cup)
  • Unpeeled garlic cloves (three to four)
  1. Turn on your oven, letting it preheat until it reaches 350 degrees Fahrenheit.
  2. Unpeel the garlic cloves but keep the skins on. Put the cloves on a baking dish. Let them cook in the oven. After they turn soft (which takes about 25 minutes), take them out.
  3. Let the garlic cloves cool down. Then take the skins off.
  4. Pour your remaining ingredients in a blender or food processor. Mix in the garlic and combine until the ingredients have a dressing-like consistency.

  • 1 whole head garlic, broken into individual unpeeled cloves (about 20 cloves)
  • 2/3 cup fresh juice from 3 to 4 lemons (160ml)
  • 1/2 teaspoon ground cumin (2g)
  • 1 generous cup tahini paste (about 10 ounces 300g by weight)
  • Cold water
  • Kosher salt

Combine garlic and lemon juice in a blender. Pulse until a pulpy puree is formed, about 15 short pulses. Transfer to a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard solids.

Add cumin and tahini paste to lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season to taste with salt. Refrigerate for up to 1 1/2 weeks.

Created by Nelly Hand
Sponsored by Alaska Seafood

Ask for wild Alaska salmon at your local grocery store or connect with an Alaskan fisherman to bring you fish directly from their boat, choosing wild Alaska salmon supports hundreds of hardworking small boat fishermen and coastal communities. This recipe is delicious with hot smoked or cold smoked wild salmon. The nutty flavor of tahini blends with citrus to complement the rich, smoky wild salmon. Layered with charred spring vegetables, this salad is simple to bring together.

6-8 ounces Wild Alaska Smoked Salmon (Hot Smoked or Cold Smoked, both are delicious for this recipe)

Salad Greens, a mix of arugula and spinach

3 Spring Onions, roots trimmed

1 Small Bundle Asparagus (about 1/2 pound)

1 Lemon, Zested and Juiced

2 Tablespoons Preserved Lemon Chopped

1 1/2 Tablespoon Apple Cider Vinegar

To whip up the dressing, add the garlic, lemon juice and zest, chopped preserved lemon, apple cider vinegar, olive oil and tahini to a blender and process until creamy and smooth. If dressing is thicker than you’d like, add a tiny bit more water until you reach a blended consistency. Add sea salt to taste.

Drizzle spring onions, asparagus, and fennel with olive oil and lightly dust with salt. Over a medium heat grill, add vegetables and grilled until lightly charred, golden, and tender. Remove from the grill and slice the vegetables diagonally on a cutting board.

Add pieces of the smoked salmon to a cast iron skillet for just a minute or two, I love the way a little heat warms the fish and awakens it’s smoky flavors.

Add salad greens into your bowls and layer charred vegetables and warmed wild Alaska smoked salmon. Drizzle with the lemon tahini dressing and a shake of sesame seeds. Finish with fresh cracked pepper and sea salt to taste. Serve and enjoy.

Raw-ckin’ Taco Salad with Smoky Tahini Dressing

Spicy and smoky walnut ‘taco meat’ compliments a crunchy salad drizzled in a creamy tahini dressing.

Wakeup your winter lunch routine! Enough of those soups already…

Up until a couple weeks ago, if you asked me what ‘walnut meat’ was I would have assumed walnut crusted beef. But no. It is a thing. It is a marvellous thing that raw foodies like to do to enjoy gorgeous Mexican tacos sans creepy ground beef.

I was lucky enough to have said religious experience at a raw food restaurant near me called ‘The Naked Sprout’. Intrigued by the idea of raw tacos, I ordered them as my birthday dish and was pleasantly surprised.

The wrap: made from dehydrated carrots and greens.

The taco meat: made from sunflower seeds, and walnuts, doused in a healthy amount of taco seasoning. Put that all together with the most perfect avocado. some fresh salsa, and sprinkled with Frank’s you are set for a wonderful mouthful.

I have yet to investigate into the dehydrator world (amateur over hurr) yet I wanted to infuse the tasti-ness into a meal that was easy and approachable to all.

The walnut meat takes 35 seconds to prepare. The creamy smoky tahini dressing goes on everything from carrots to grapes to salad. The veggies that you add in are pretty much optional, just don’t mess around with the avocados.

Make this baby for a healthy and easy to pack lunch that you can actuallllly look forward to.

Raw-ckin’ Taco Salad Recipe

  • 1/2 cup walnut or walnut/sunflower seed mix
  • 1 teaspoon olive oil
  • 1/2 teaspoon chilli powder
  • pinch cumin
  • pinch paprika
  • salt and pepper

Combine all ingredients in food processor. Blend for about 15-20 seconds, until still chunky and not fully smooth.

  • 3 tablespoon tahini
  • 2 tablespoon water (or more if you like it thinner)
  • 1 teaspoon lemon juice
  • 1 teaspoon franks hot sauce
  • 1/3 teaspoon paprika
  • 1 clove garlic, minced
  • salt and pepper

Combine all dressing ingredients in a small bowl, whisk until combined. Add more paprika or hot sauce if you like it spicy

Smoky Lemon Honey Salmon

Tangy, sweet, and deeply smoky, this Smoky Lemon Honey Salmon is a fast dinner that packs a huge amount of flavor. The secret? Smoked paprika.


  • 2 pieces Salmon Filets, Or Fish Of Choice
  • Salt And Pepper
  • 1 whole Lemon, Zest And Juice
  • 2 Tablespoons Honey
  • 1 Tablespoon Smoked Paprika, More Or Less To Taste


Move oven rack to the second position below the broiler. Turn broiler on. Line broiler pan or baking sheet with nonstick foil.

Season fish with salt and pepper. Mix remaining ingredients and smear over fish.

Broil for about 10 minutes for 1-inch thick filets, close to 15 minutes for thicker filets. If fish is getting too brown, turn broiler off and move broiler pan down to lower rack. (Thinner fish like tilapia will cook much faster.)

Watch the video: Tahini Salad Dressing Recipe (June 2022).


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