The best way to get vegetables into someone’s mouth is to serve them up with a delicious dressing or dipping sauce … let’s talk about this Tahini Lemon Dressing!
I eat a ridiculous amount of vegetables, whether or not I’m doing Whole30, and there are very few that I don’t like. I think kale is actually the only one.
I know! A food blogger that doesn’t like kale … what the?!
I like to change up how I’m making my vegetables on a regular basis with different cooking methods, seasonings, dressings, and dipping sauces. Although both of my kids LOVE roasted broccoli, they don’t love it steamed. But I happen to think that steamed broccoli is the perfect way to eat up this lemony tahini dressing.
But, truth be told, there are a million delicious ways to eat it. I mean, I even drizzled it over my omelet the next day.
Yes, it’s THAT good.
And better still … it takes just a couple seconds in your blender or mini food processor, and a handful of ingredients, and you’ll be diving face first into this deliciousness right along with me.
The main ingredient is, of course, tahini, which, if you’re not familiar with it, is a sesame seed paste, and an ingredient that’s often found in hummus recipes. I buy my tahini at a local Indian grocery store because it’s heaps cheaper there than at a traditional grocery store (same goes for many herbs, spices, and vegetables as well).
Beyond the steamed broccoli, I also dipped grape tomatoes in the dressing and drizzled it over grilled chicken. I made another batch and added a touch of peanut butter and a touch more coconut aminos for a slightly different and equally yummy version. You basically can’t go wrong!
Hungry for more dressings and sauces?
It’s not Whole30-compliant, but this Bleu Cheese dressing is seriously amazing.
And the Caesar dressing I shared here is lick-the-plate-good.
My all-time-favorite Whole30 condiment is this Buffalo Aioli. When I’m on Whole30, there is always a jar in my fridge.
Tahini Lemon Dressing
Recipe adapted from Physical Kitchness
Ingredients
1/3 cup tahini (make sure it’s stirred well)
1 tablespoon + 2 teaspoons of coconut aminos
2-1/2 teaspoons red wine vinegar
4 tablespoons of water
1 teaspoon dried parsley
1/4 teaspoon salt
dash of lemon juice
Directions
Combine the tahini, coconut aminos, and red wine vinegar. Add in the water until the consistency is like a dressing. Add the parsley, salt, and a dash of lemon juice. Mix thoroughly. Store in a jar in the refrigerator for 7-10 days.
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