Lemon Tahini Zing Dressing


I love this dressing as a dip for strawberries and sweet potato but it tastes pretty sweet on salad and lunch bowls, too.


¼ cup raw tahini

+ 1 teaspoon olive oil

+ 2-3 teaspoons of room temperature water

+ juice of  ½ fresh squeezed lemon

+ pink Himalayan salt and black pepper to taste

With a spoon mix all ingredients until blended, tweak proportions to your liking.

Lasts about 3 days: seal tight and keep refrigerated.

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