Creamy Lemon Rosemary Salad Dressing

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:

Serves: 4

Ingredients

  • 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

Instructions

  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.

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Nutrition Information Per Serving

  • Calories: 106
  • Calories from Fat: 95
  • Total Fat: 10.5
  • Saturated Fat: 1.6 g
  • Sodium: 165 mg
  • Carbs: 2.7 g
  • Dietary Fiber: 1 g
  • Net Carbs: 1.7 g
  • Protein: 1.5 g