Lemon and Ginger Tahini Dressing (AIP Modified, Paleo, Whole30)

There’s something comforting about having a really good dressing tucked away in the fridge, like knowing you’ve got a flavor ace up your sleeve for the entire week. This zingy, lemony tahini dressing gets a bold kick from fresh garlic and ginger, with just enough creaminess to cling to whatever you toss it with. It’s endlessly versatile, too. Spoon it over crisp greens or a cucumber salad, drizzle it onto roasted cauliflower, or pair it with seared salmon or grilled chicken for an instant dinner upgrade, or use it as a mayonnaise replacement for chicken and tuna salad.

How this Tahini Dressing recipe fits AIP, Paleo and Whole30

This tahini dressing fits easily into AIP Modified, Paleo, Whole30, and Plant-Based Whole30. Tahini is made from sesame seeds, which are allowed on AIP Modified but not on AIP Core, the original Autoimmune Protocol. For Paleo, simply omit the sesame oil, since seed oils are typically avoided. With those small adjustments, this dressing can work across several elimination-style approaches.

Zest and juice the lemon. You’ll need two tablespoons of lemon juice (or more if you want the dressing to be really lemon-forward). Grate the ginger and the garlic using a microplane. This will help to break down the tough fibers, especially with the ginger, so the flavors will more easily meld into the dressing.

Whisk together the lemon juice, sesame oil, grated ginger and garlic. Then, pour in the tahini.

The tahini will start to seize up into a thick paste as soon as you start to whisk. This is when you can start adding cold water, about a tablespoon at a time, whisking until the dressing begins to loosen. Add up to a quarter cup of water, until you achieve your preferred consistency. If you add too much water, just spoon in some additional tahini. Finish by seasoning with a bit of salt and adjust to your taste.

This Lemon and Ginger Tahini Dressing is sure to add a little flavor to every meal. You’ll reach for it all week long to liven up lunch and dinner, and I’m sure you’ll put it into rotation for meal prep!

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Lemon and Ginger Tahini Dressing (AIP Modified, Paleo, Whole30)

5 from 1 vote

Creamy tahini dressing made with lemon, garlic, and ginger for salads, roasted vegetables, and grilled chicken or fish.

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Total Time:15 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• 1 lemon
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, grated
• ⅓ cup tahini
• ½ cup cold water
• ¼ tsp Kosher salt

Instructions

• Zest and juice the lemon.
• In a medium bowl, whisk together 2 tablespoons of lemon juice, all of the lemon zest, sesame oil, ginger and garlic.
• Add the tahini and continue whisking. It will seize up into a thick paste.
• Slowly add in the water, one tablespoon at a time, whisking between each addition until the dressing loosens into a smooth, pourable consistency. You may not use the entire amount.
• Season with salt to taste, starting with a quarter teaspoon and adjusting as needed.

Notes

Makes 6 oz of dressing.

Course: Dressings and Sauces

Cuisine: AIP Modified, Paleo, Plant-Based Whole30, Whole30