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Tahini Salad Dressing Recipe

This tahini salad dressing recipe is creamy and luscious. Perfect on a green salad or roasted cauliflower. In fact, this salad dressing would be perfect drizzled on a Buddha bowl or used as a dip for fresh veggies.

A good salad dressing is worth its weight in gold and this tahini salad dressing recipe is so worth it.

I don’t post many salads on TIHIC but you can bet when I have a good recipe, I’m always sure to let you know.

Tahini is becoming a staple in my home. Let me tell you why.

Ways to use tahini:

Some of my favorite ways to use tahini are to drizzle it on everything from toast to pancakes, brownies to cookies, cheesecake, and yes, even salad!

I also use it when I make Dan dan noodles, on roasted sweet potatoes, roasted cauliflower salad and of course, hummus.

A jar of this tahini dressing recipe never lasts long in my fridge.

Just a few simple ingredients like lemon juice from fresh lemons, olive oil and a couple garlic cloves makes this a great creamy dressing for your favorite green salad.

I love white wine vinegar in this homemade dressing, but apple cider vinegar could be another option.

Pickle Celery and Tahini Salad Dressing Salad

Homemade salad dressings are what make a great salad. Whenever I entertain, people always comment on the salad. Honestly homemade salad dressing is what turns a so-so salad into an incredible salad.

Make my standard and keep it in the fridge along with this great recipe, too! (And balsamic vinegar will suffice if you don’t have maple!)

What is tahini?

Tahini is toasted, ground sesame seeds, ground fine until they make a smooth paste.

Sesame seeds are quite oily and often the tahini you buy needs to be mixed together just like organic peanut butter when the oil separates from the peanuts. Tahini is kind of like the peanut butter of the Middle East!

In some brands of tahini, and my guess is that it’s just old tahini, the tahini solidifies in which case it helps to add some warm water and mix it in until you get a smooth drizzly consistency.

Good tahini is creamy and rich with a mildly nutty and very savory flavor. Kind of an earthy flavor if you ask me.

Tahini can go rancid if it is not refrigerated or if it is old. Smell it!

When buying tahini make sure you do not buy a tahini sauce. A tahini sauce recipe already contains lemon and garlic and trust me, it is so much better to make your own.

Salad with Tahini Dressing

There are lots of brands out there and each has its own flavor. Some are nuttier and some are slightly bitter.

Some of my favorite tahini’s are found at Trader Joe’s and Middle Eastern groceries have so many. Look for Soom foods and Ziyad, Zadaf and Mid East.

I used this lemon tahini dressing on a green salad that I served with pickled celery and plums. So good and so simple.

This would be a perfect Fall salad if you switched out plums for persimmons. Blueberries for cranberries or pomegranate seeds. You get the picture, right?

And the celery could easily be served on its own. But you have to admit, it is one pretty salad.

If this is your first time making this delicious dressing you are in for a treat.

Tahini Salad Dressing

Tahini Salad Dressing

No need for a food processor for this easy dressing. It is easily whisked up in a small bowl, measuring cup, or a mason jar.

If you are making just tahini salad dressing and NOT the pickled celery-though you should-this is what you do.

Whisk together 1/2 c white wine vinegar, 2 1/2 T sugar, 1 T salt, 1/2 c tahini, 1/4 olive oil-the good stuff like EVOO, 2 garlic cloves put through a garlic press or you can grate them, but I like my fingertips, and more salt and pepper to taste.

That’s pretty simple, right?

Now if you take my advice and make the pickled celery, you can use the pickling mixture in the salad dressing and skip adding the vinegar, sugar and salt separately. Got that?

To put this salad together, and this is just a guide, because everyone has their own way to make salad.

Tahini Salad Dressing with Green Salad

I love Little Gems that can be found in the produce area at Costco. They are really just little romaine’s. Unfortunately mine froze in my fridge last night!

One Little Gem is enough for the two of us and they last a long time in the fridge if they don’t freeze!

This lemon tahini salad dressing would also be great on a kale salad so keep that in mind if you can’t find Romaine or Little Gem’s.

A simple salad green salad is what I was aiming for. With the addition of pickled celery and plums, lots of celery leaves, (just as I would use fresh herbs) this became one great salad.

Tossing on some fresh blueberries was a good idea, too!

Want some nuts? Toasted hazelnuts are great and a sprinkle of sesame seeds or a drizzle of sesame oil over the finished salad. would really bring out the sesame flavor.

Yes, you probably will have some pickled celery leftover and if you do, they are wonderful in gin and tonic’s! Cheers!

Need a Few More?

Tahini Turmeric Dip

Sesame Tahini Dip

Almond Butter Tahini Cookies

Almond Butter Tahini Cokies

Smoky Pumpkin Hummus

Pumpkin Hummus

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Tahini Salad Dressing Recipes

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tahini salad dressing recipe

Tahini Salad Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 2 Minutes
  • Total Time: 17 Minutes
  • Yield: 6 Servings 1x
  • Category: Salads
  • Cuisine: American


This tahini salad dressing recipe is creamy and luscious. Perfect on a green salad or roasted cauliflower. In fact, this salad dressing would be perfect drizzled on a Buddha bowl or used as a dip for fresh veggies.



Units Scale

Pickled Celery

1 c white wine vinegar

1/3 c sugar

2 T Morton’s Kosher Salt

1 t coriander seeds (optional)

6 celery stalks, trimmed with celery leaves set aside, into 4” stalks or slice them into 1/4” slices

Tahini Salad Dressing

1/2 c of pickled celery brine OR if you didn’t make the celery: 1/2 c white wine vinegar, 2.5 T sugar,1 T kosher salt)

1/2 c tahini

1/4 c olive oil (EVOO preferred)

2 garlic cloves pressed or grated

Salt and fresh pepper to taste

Green Salad

3 Little Gems (or 1 1/2 heads of Romaine)

Reserved celery leaves

Pickled Celery (I also added plums to mine)

Handful of Blueberries


Pickled Celery:

In a small saucepan, combine the vinegar, sugar salt, coriander and 1 c water. Bring to a simmer over high heat and cook until the sugar and salt have dissolved-about 2 minutes.

Place the celery in a heatproof bowl and pour the warm brine over it. (I also added 2 quartered plums.) Let cool completely.

For the dressing:

In a small bowl or measuring cup, whisk together 1/2 c of the pickled celery brine, tahini, olive oil, lemon juice and garlic until smooth. Season with more salt to taste. (May not be needed.) Add fresh ground pepper to taste!

For the Salad:

Wash and dry lettuce. I sliced the Little Gems vertically and placed each  on a flat platter. Lay the drained celery stalks on top and dot with blueberries. Place pickled plums through out. Sprinkle each serving with reserved celery leaves.


Brine can be kept in the refrigerator indefinitely and used in drinks, etc.

Please see serving suggestions in post for ideas for a Fall salad.

This tahini dressing would also be great as a veggie dip or perfect on a Fall salad.

Toasted hazelnuts would also be tasty.

Thanks to the new cookbook Jew-ish!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Saturday 23rd of October 2021

We are a family of tahini lovers and we can see ourselves enjoying it over the roasted cauliflower salad :)


Thursday 21st of October 2021

One of our all time favourite dressings!

John / Kitchen Riffs

Thursday 21st of October 2021

Little Gem is a real gem! Love its texture, and its terrific flavor. This looks great -- really like the dressing, and the pickled celery looks like a winner. Thanks!