No Seed Oil Tahini Goddess Salad Dressing
If you’ve decided to cut back on or eliminate seed oils from your diet, chances are you’re constantly checking labels of your favorite store-bought items, only to be hit with one disappointment after another. From potato chips to hummus to salad dressings, it seems like everything is made with seed oils.
One of my (and my family’s) long-time obsessions has been with Goddess tahini salad dressing. This is different than “Green Goddess” which I’ve never been a fan of. It’s sold under both the Annie’s and Trader Joe’s brand, and they're more or less identical, including the very first item on the ingredients list: Canola oil.
Unwilling to let this unbelievable mixture of flavors disappear from our dinner table, I discovered to my surprise that it’s ridiculously easy to make, and that I already had all of the ingredients in my kitchen.
Chef’s notes
Tahini Goddess is lemony, garlicky, and creamy, and once you make it for yourself you’ll never miss the store-bought version again.
Notes on thickness and consistency: Tahini tends to separate while in the container, with the oils pooling on top. Make sure you stir it well before combining it with the other ingredients. The dressing also thickens as it cools in the fridge, so shake or stir it before using after the first refrigeration. You may want to add a splash of water, olive oil, or lemon juice before serving.
Details
- ⏲️ Prep time: 10 minutes
- 🍽️ Servings: 8
Ingredients
- ½ cup tahini
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 teaspoons dried parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2-3 cloves garlic, minced
- water as needed to thin
Directions
- Whisk vigorously, or add all ingredients to a blender and blend until smooth. (An immersion blender will work well too.)
- Add water 1 tablespoon at a time to thin to desired consistency.
- Store in a tightly sealed container in the refrigerator.
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