Lemon Tahini Dressing

by Laura FrerichsTastemaker in Residence

We have been making lots of salad dressings and dipping sauces to eat with our salad greens and a big platter of raw or steamed veggies. We also like it drizzled on steamed broccoli, roasted zucchini or squash, and on our salad green salads.


¼ cup tahini (sesame nut butter)

2 Tbsp lemon juice

3 Tbsp water

1 garlic clove, minced

½ tsp maple syrup

¼ tsp sea salt


Blend together in a small pint-sized mason jar and shake until combined. Or use an immersion blender to combine quickly.