Tahini and lime go incredibly well together. I learned this while working at a two-star Michelin restaurant in LA. We had a dish that would use a tahini paste, lime juice and zest, smothered on grilled Wagyu beef. The simplicity behind honoring the flavors of that dish made creating this dressing a no brainer - savory, sweet, and tangy. A symphony of flavors and a thick texture to dress your vegetables and salads properly. Yes, this can be used for proteins too.
Simple Tahini Dressing
Tahini is basically a sesame seed paste. It is an essential part of hummus and many other Mediterranean and Middle-East cuisines. You will find tons of dressings in the internet that call lemon juice instead of lime - in my expert opinion, lime pairs better with the sesame paste, due to its natural mix of tanginess and sweet acidity.
- ½ cup Tahini, store bought, unsalted
- ½ cup water
- ⅛ cup olive oil
- ⅛ cup sesame oil
- 2 tablespoon lime juice, store bought or fresh
- ½ teaspoon cayenne pepper
- ¼ teaspoon liquid Stevia
- 2 garlic, grated, fresh
- Kosher salt
- Black pepper, ground
- Storing jar or Tupperware
Step One: Add all Ingredients in a Blender, Except...
Combine all ingredients in a blender, with the exception of the olive oil. Turn on the blender on slow and increase the speed to medium. Blend until uniform.
Step Two: Add Olive Oil and Enjoy!
Slowly pour olive oil into the blender until all oil is emulsified. Turn off blender, taste for seasoning and adjust if needed. Enjoy!
Want more tasty sauce recipes like this one? Check out our full collection of 15 healthy fat keto sauces for more flavor inspiration.
Since this sauce is fat based (both from a seed and oil source), they can last a long long time in the fridge. We suggest to store them up to two weeks - but between us, these can be in there for a long time without going bad. Simply keep an eye on any potential mold growth if they are unused more than 2 weeks, and any off notes/potential fermentation.
Store this sauce in the refrigerator and use it within one to two weeks. The lemon likes to begin fermentation without a proper stabilizer post 1+ week. Be on the lookout for potential small bubbles and off notes. Don't worry, it's nature doing its own thing - if this happens, I suggest tossing any left over of the dressing.
Serve this With
This sauce is the perfect pairing to your weekly keto meal prep.
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