Low Iodine Lemon-Tahini Dressing
Bright, nutty, and tangy all at once, this lemon-tahini dressing is the kind of condiment that makes everything it touches taste more interesting. The base is sesame tahini whisked together with fresh lemon juice, raw garlic, and a touch of ground cumin — all ingredients that are naturally free of iodine concerns, with no seafood, dairy, or iodized salt in sight. Using a measured amount of plain salt keeps you in control, which matters when so many store-bought dressings rely on additives and seasoning blends that can be hard to vet. Cold water is added gradually until the dressing loosens into a silky, pourable consistency that coats greens, roasted vegetables, or grain bowls beautifully. A drizzle of extra-virgin olive oil gives it body and a subtle richness that rounds out the citrus. It comes together in one bowl with just a whisk, so there's no blender to clean and no complicated technique to master. Make a batch, keep it in the fridge, and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, finely grated or minced
- 2 tbsp extra-virgin olive oil
- 3–4 tbsp cold water, plus more as needed
- ½ tsp ground cumin
- ¼ tsp salt, plus more to taste
- ¼ tsp lemon zest (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, garlic, and cumin until combined — the mixture will seize and look thick and paste-like at first.
- 2
Drizzle in the olive oil while whisking continuously until incorporated.
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