This easy lemon herb tahini dressing is perfect on salads or as a delicious sauce on roasted veggies!

Whole30 Lemon Tahini Dressing

Are you cold? I’m still cold. I know I talked about this last week, but honestly I think I’m still in shock. This morning, when I went to the grocery store, it was a whopping eight degrees. Yes, you read that right – 8 whole degrees. That doesn’t account for the windchill that makes it feel like negative degrees. I don’t think I could have physically, or mentally for that matter, prepared for just how cold it would get this winter.

All of this cold weather means I have just about zero interest in eating cold salads lately. All of my food needs to be hot, unless it’s a smoothie. I’m still craving smoothies and I don’t prefer them hot…go figure. Anywho, I’ve been really into roasted veggies lately and even more into roasted veggies drizzled with this lemon herb tahini dressing. I love making a big bowl of roasted carrots, brussel sprouts, wild rice, and chicken breast and drizzling this tahini dressing over it all. Top it off with some sweet crunchy pomegranate seeds and you have literal lunch perfection. 

If you’ve never tried tahini, I highly encourage you to try it out. It has a unique flavor, like nothing else, and I feel like it’s one of those “you either love or you hate it foods.” My boyfriend isn’t a fan, but I can’t stop eating it’s at least worth a try! 

Lemon Herb Tahini Dressing

Whole30 Lemon Tahini DressingWhole30 Lemon Tahini Dressing


  • 1/2c water

  • 2 cloves garlic

  • 8 mint leaves

  • 1/4c fresh parsley

  • 1/4c fresh chives

  • 1/4c fresh dill

  • 1/3c tahini

  • juice of 1 large lemon

  • 1 tsp salt or to taste

  • pepper to taste


  1. Place the water, herbs, and garlic into a blender. Blend on high until the herbs are finely chopped, then pour the liquid into a bowl.

  2. Stir in the tahini, lemon juice, and s+p until well combined. Add a little more water if the dressing is too thick or add a little more tahini if you think the dressing is too thin. Give it a taste and add more salt, pepper, or lemon as needed.

  3. Use as a salad dressing or flavorful sauce on roasted veggies!

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  1. Hi! I look forward to trying this out. How long would it keep in fridge?

    1. Ashlea Carver says:

      It should last 4-5 days in the fridge.

  2. Love this read! I have really been wanting to try this lemon herb tahini dressing, however I don’t like usually like mint leaves in anything. Is the mint very detectable in the dressing? I’m hoping it’s not so I won’t be too afraid to give it a try on my meals at Cava! Thanks!

    1. Ashlea Carver says:

      Hi, Amanda! You could always use less mint and try it out that way. Or, you can leave it out altogether if you like. I hope that helps!

      1. I would use Basil or Cilantro in place of the mint.

      2. Ashlea Carver says:

        feel free to use whatever you prefer, Barb!