When it comes to salads, it’s always better to make them with fresh, organic vegetables from your local farmer’s market, and they always seem to taste better with a homemade dressing. That’s why we are loving our Lemon Tahini Dressing–it’s rich in flavor, bursting with nutrients, and easy on the wallet. As many store-bought salad dressings can be expensive, it may behoove you to try and make your own. Plus, it’s beneficial to make this dressing yourself, as it slashes the added sugars and sodium levels that usually come with a store-bought alternative. In addition, research has found that excess sodium can lead to high blood pressure and cardiovascular disease (1), so this homemade option is the way to go!
Not only is this salad dressing all natural and low in sodium, but it also is enriched with tahini, which is made from toasted ground hulled sesame seeds. Traditionally, this is served as a dip on its own, or incorporated into hummus, as it has a delicate roasted sesame flavor without the sweetness common to many nut and seed butters. While it has a slightly bitter taste, it tastes phenomenal when paired with lemon juice. Plus, the tahini adds a healthy twist on the traditional salad dressing by providing iron, which is crucial to biologic functions, including respiration, energy production, DNA synthesis, and cell proliferation. When we are deficient in iron, we become anemic, which is when the body lacks oxygen due to a reduced amount of red blood cells (2). As a result, a person may be tired and short of breath. So, it’s important to make sure that we are getting adequate iron in our diets, and consuming tahini is a great way to accomplish that.
With that in mind, go ahead and try out this salad dressing–we are sure it will become love at first taste!
Add tahini, lemon juice, sorghum syrup, garlic, and salt to a small bowl or mason jar. Mix (or shake) well. Add water and whisk until emulsified. Or add all ingredients in a blender and mix together until emulsified.
Serving size: 1 tablespoon Calories: 55 calories, Fat: 4 grams, Saturated fat: 1 gram, Carbohydrates: 4 grams, Sugar: 2 grams, Sodium: 40 milligrams, Fiber: 1 gram, Protein: 1.5 grams, Cholesterol: 0 milligrams
Disclosure: Triad to Wellness is a nutrition consultant for The Sorghum Checkoff. We were not compensated for this post; all opinions are our own.
1. Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention. The British Medical Journal. 2. Iron-Deficiency Anemia. The New England Journal of Medicine. http://www.nejm.org/doi/full/10.1056/NEJMra1401038