Garlic, Lemon, Parsley, Tahini Salad Dressing | Recipe

This creamy, tart salad dressing is packed with three key ingredients for maximum flavor and for improving your health:

1. Fresh parsley.

2. Fresh lemon.

3. Raw garlic.

Parsley is rich in Vitamins A, C and K. Parsley is one of my favorite herbs because it is affordable, accessible, has a long shelf life, provides essential nutrients and enhances the flavor of anything you add it to. To read more about parsley, click here.

Lemon is a citrus fruit, and as a citrus, contains notable amounts of Vitamin C. Additionally, it is cleansing to your gut and supports digestion. In this recipe I use whole lemon, mostly skinned but including some peel. The peel and white part of the lemon (called the pith) contains the highest concentration of nutrients, therefore I make an effort to include it wherever possible!

Raw garlic boosts the immune system, and with regular consumption can prove helpful to improving cholesterol. For a full report on the benefits of raw garlic, click here.

Tahini is sesame seed paste. Though it may be unfamiliar in its natural form, tahini is the key ingredient in hummus. It is tart in nature, but when combined with the right ingredients, it transforms into pure deliciousness, providing the right creamy texture to fool your taste buds into thinking you are eating dairy, when in fact, you are not!

As a lactose-intolerant foodie, I am always looking for ways to integrate alternative creamy textures and cheesy flavors into my meals. This recipe is my take on tahini dressing. It makes enough for two people to eat salad for five days, or about 20 ounces. We use this dressing for our meal prep salads!


  • 1 cup fresh parsley, packed with stems removed.
  • 8 cloves fresh garlic, whole.
  • 3 tablespoons tahini.
  • 2 tablespoons mustard.
  • 1/3 cup sunflower or avocado oil.
  • 1/3 cup Extra Virgin olive oil.
  • 2/3 cup cold water.
  • 1/3 cup white balsamic vinegar (peach white balsamic from We Olive is recommended!).
  • 1 teaspoon salt.
  • 1 1/2 teaspoon black pepper.
  • 1 whole lemon skinned (some peel is okay!).


1. Stir tahini well. It is common for it to become separated in the jar, the oil settling on top and the solids on the bottom. Be sure to stir it well before measuring. Store in the refrigerator until next use!

2. Add all ingredients to a blender or large food processor. To make dressing without a blender, mince parsley, garlic and lemon. Add with all ingredients to a large mason jar and shake well until combined.

3. Taste and adjust seasoning. If it’s too bitter, add more olive oil or a pinch of sugar or drizzle of honey. If the dressing is too thick for your taste, add more water to thin. If you prefer thicker dressing, use less water.

Drizzle over your favorite salad and enjoy!

Published by

Lauren Harvey

Creative writer, home cook, SLO Life Magazine Health writer and wife always making, learning and finding new adventures. Living by grace. Prone to wander.

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