Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Maple Tahini Dressing is so good and just in time for Salad Month. It is vegan, gluten-free and paleo. And is ready in just 10 minutes! Healthy Seasonal Recipes | Katie Webster

Maple Tahini Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

  • Author: Katie Webster
  • Total Time: 5 minutes
  • Yield: 1 cup plus 1 Tablespoon 1x

Description

This creamy Maple Tahini Dressing is made with just a handful of ingredients, including avocado oil, maple syrup, tahini (sesame paste), garlic and vinegar. Use it as a delicious dip for crudités, sauce for grilled fish or as a salad dressing.


Ingredients

Units Scale
  • 1 small clove garlic, peeled and grated
  • 1/2 cup avocado oil or organic canola oil
  • 1/4 cup tahini (sesame paste)
  • 3 tablespoons white vinegar
  • 2 tablespoons pure maple syrup, dark or amber
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper or white pepper

Instructions

  1. Puree garlic, oil, tahini, vinegar, maple syrup, salt and pepper in a mini prep or in a jar with an immersion blender or whisk together by hand in a medium bowl.

Notes

Cooking Tip: Some separation may occur, but that’s totally normal! If your tahini dressing separates a bit, just give it a good shake before pouring it onto your salad. Also, this dressing will pour more easily if you let it rest on the counter for a few minutes before using it (the oil may seize up in the fridge and sometimes needs time to thaw so it’s easier to serve).

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Blended
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 74
  • Sugar: 2 g
  • Sodium: 58 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 0 g
FREE Weeknight Dinners E-Book

Yours free when you subscribe to our weekly newsletter

We respect your privacy.