Zesty Tahini Dill Dressing

Zesty Tahini Dill Dressing

To have a good salad, you need a good dressing.

I am a big advocate for delicious salad dressings. This zesty tahini dill dressing is no exception, it’s jam-packed with delicious zesty flavours and nutrients.

Tahini Dill Dressing

What’s up with dill?

Dill is a herb that I avoided for years unless it was served with a lemon drizzle on family-caught wild local salmon or served on a spring salad at a restaurant. Dill is a herb that I’ve struggled to add to my dishes without the flavour going sideways. This year, I finally got to tackling using dill in my recipes, and with a little inspiration from friends and family, this dressing was created – this tahini dill dressing is my new love! 

Dill is packed with goodness.

Not only is dill absolutely delicious when paired with the right foods, but it also packs a nutritional punch.

Dill is:

  • anti-inflammatory – will help reduce overall inflammation of your body, joints, skin etc.
  • contains vitamin A & C
  • packed with calcium, manganese, iron and potassium
  • great for digestion – dill is known to activate the secretion of digestive juices and bile, promoting a proper flow and easing constipation
  • is packed with amazing phytonutrients, known to boost energy and improve mood
  • it is a light anti-microbial, helping to fight off infection
  • contains monoterpene, which helps antioxidants fight off disease-contributing free radicals in the body

If you want to make this dressing super extra, you can add some fresh parsley to add more nutritional benefits.

Tahini Dill Dressing

Zesty Tahini Dill Dressing – makes about 250ml of dressing

  • Just under 1/2 cup of tahini 
  • 1/2 cup of filtered water 
  • 2 tbsp quality extra virgin olive oil
  • 1/3 bunch of fresh dill
  • Optional: 1 handful of parsley
  • The juice of 1 lemon
  • 1 tbsp. raw honey
  • 1 small garlic clove (optional)
  • 1/2 tsp. dijon mustard
  • 1 tbsp. raw, unpasteurized apple cider vinegar
  • About 1/4 tsp of Himalayan salt and black pepper, plus more to taste


  • in a high-speed blender, add all of the ingredients and blend really well until creamy. Add more water in small amounts until your desired consistency is reached. I personally like mine really creamy, but to thin it out simply add about 1/4 cup of water.
  • Store in a glass jar in the fridge for up to 1 week and add to rice bowls and salads.

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