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Creamy Lemon Rosemary Salad Dressing

by November 2, 2018

Dairy-free, creamy salad dressing made with tahini and fresh lemon juice.

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 2 tablespoons chopped white onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini (sesame paste)
  • 1 small clove garlic
  • 1/2 teaspoon gluten-free Dijon mustard
  • Sea salt and pepper to taste
  • 1/2 tablespoon fresh rosemary leaves, packed


  1. Add all ingredients but rosemary leaves into the jug of your high-powered blender. Blend on high until smooth. Add the rosemary leaves and pulse, just briefly. Set aside.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

10.5 g

Saturated Fat:

1.6 g


165 mg


2.7 g

Dietary Fiber:

1 g

Net Carbs:

1.7 g


1.5 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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