Lemon Tahini Poppyseed Dressing

Drizzle over salad greens, grilled vegetables, pizza…anything!

¼ cup lemon juice
4 tbsp tahini
3 tbsp nutritional yeast
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 tsp grated lemon zest
1 tsp honey
¼ cup room-temperature water for thinning
Sea salt and freshly ground black pepper to taste
2 tsp poppy seeds

  1. In the bowl of a food processor, whirl lemon juice, tahini, nutritional yeast, olive oil, garlic and honey.
  2. Slowly stream in water until it reaches a desired consistency. Add salt and pepper.
  3. Stop the food processor and stir in poppy seeds.
  4. Drizzle over spring greens or roasted vegetables. Store any leftover dressing in a lidded Mason jar. Keeps in the fridge for up to 3 weeks.

Makes ¾ cup | gluten-free | dairy-free

Nutritional Information (per tablespoon)

66 calories                           0 mg cholesterol                               1.4 g fiber
5 g total fat                          7.6 mg sodium                                   2.2 g protein
0.7 g saturated fat             3.5 g carbohydrate

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