Garlic Lemon Tahini Dressing

Most commercially-available salad dressings contain highly inflammatory industrial seed oils, such as canola, grapeseed, safflower, and soybean oil. And to make matters worse, many of these oils are genetically modified. Beyond that, many dressings are sources of hidden sugars, which are also highly inflammatory. Read more here about the risks associated with inflammatory foods and, more specifically, chronic inflammation.

My Garlic Lemon Tahini Dressing is chock-full of healthy fats, as well as lemon juice and apple cider vinegar, which are great for digestion. It tastes great, too, which gives us one more great reason to opt for a salad!


3/4 c olive oil

1/4 c full fat coconut milk

1/4 c tahini

1/4 c lemon juice

2 TB raw, unfiltered apple cider vinegar

2 TB garlic powder

1/4 tsp sea salt, plus more to taste

1/4 cup water to thin dressing as needed


1.    Combine all ingredients, with the exception of the water, in food processor or bowl. 

2.    If using a food processor, blend for 10 seconds to throughly combine. If combining in a bowl by hand, simply whisk ingredients until a smooth dressing is fomed.

3. Add in water as needed to achieve preferred consistency and additional salt if desired.

4. Serve over a salad of your choice, and refrigerate remaining dressing in an air-tight glass container.