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Lemon Tahini Dressing

Blanched Baby Broccoli Drizzled With Tahini Sauce
Tahini, Olive Oil, Lemon Juice, Garlic & Water!
That’s all you need!

Rachel AMA’s “Vegan Eats” introduced me to this recipe. It reminds me of the flavors of Turkey. Tahini, lemon, garlic. The sauce can be drizzled over cold salads, hot steamed vegetables, as a dip with naan or pita bread, or a sauce for anything!

It’s a mix of tahini, lemon juice, water, olive oil, garlic, & salt. Whisk it all together in a bowl and you’re done. Keeps well in frig too. I use it up in a few days

I’ve used various brands of tahini. Some are thicker and heavy and some are thin and syrupy. Rachel lives in London, so metric weights are used. It was extremely helpful to know 50 grams of tahini was needed since the various concentrations of tahini make a difference in the same volume. I have a new OXO digital scale I love and I use it daily! It weighs in metric and non-metric.

Hope you enjoy this recipe as much as we do!

I grilled this baby broccoli on a grill pan. It was a new blackened broccoli flavor!


  • 50 grams tahini
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons water
  • 1 garlic clove, finely minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt, optional


  1. In a small bowl combine all ingredients
  2. Whisk together
  3. I added the salt. It’s up to you. I’ve been using more salt since reading “Salt Fat Acid Heat” by Samin Nosrat


Kale Tahini Lemon Salad

Kale Salad with Tahini Lemon Dressing

Kale Salad with Tahini Lemon Dressing

kale tahini lemon salad2

Kale Salad with Dressing

Kale is a dark green leafy vegetable that can be baked, roasted, sautéed and stir fried.  It can be tough and bitter when eaten as a salad. Massaging the kale breaks down the cellulose structure, turning it silky and a darker green color. After thoroughly rinsing the kale I shake it and then wrap it in paper towels. Massaging is like drying it really well. Spend a few minutes at it and you’ll have a softer leaf. Remove the stems and cut the kale into thin strips and its ready to go!

I love this salad dressing combination! Just whisk it together in a small bowl and then toss it with the prepared kale.

1 Tablespoon tahini

1 Tablespoon fresh lemon juice

1 Tablespoon water

1 Tablespoon olive oil

2 teaspoons lower sodium soy sauce

1/4 teaspoon pepper

Lemony Brown Rice and Fresh Corn Salad


Grand daughter enjoying her first corn on the cob 🙂

This is a recipe I made up this weekend because the fresh corn on the cob we purchased was not very sweet. I did not think it would taste good in the salad I usually make slicing the corn kernels off the cobs of leftover corn on the cob. I love short grained brown rice which I try to keep ready to eat in the frig. You can prepare it in many fashions, but the simpliest is to combine in a saucepan:

2 cups short grain brown rice

5 cups water

Cover and bring to a boil. Simmer 45 minutes or until tender.

To make the Lemony Salad, combine in a large bowl in equal or a larger portion of rice:

3 cups Brown Rice

3 cups Fresh Corn off the Cob that has been blanched ( My method for preparing corn on the cob is to bring a large pot of corn that is 1/2 filled with water, covered, to a boil. Turn off the heat and let set, covered, 10 minutes.) Drain. Cool and use a sharp knife to slice off the cob close to the core.

For the marinade, in a small bowl whisk together:

1/4 cup fresh lemon juice

1/3-1/2 cup olive oil

1 teaspoon sea salt

Fold marinade into rice and corn mix. Serve cold or at room temperature.