Sweet Peanut Tahini Dressing

Categories: Dressings/Dips,Recipes,Talia's Must Read,

I love peanut butter and I love tahini, so I thought to myself, why not combine the two in a dressing and see what happens? Trying new ideas in the kitchen always involves the potential for a face grimace or two as a result of torturing my taste buds with failed recipe experimentations, but lucky for you I will never post any of those failures and I will definitely not post any pictures of my grimacing face. Now that would be just silly.

The recipe you see below actually came out beautifully. The dressing has a mild peanut taste and a mild tahini taste at the same time.  It’s really just a bunch of wonderful nutty bliss without any of that highly overrated olive oil.

You see, I don’t use any oils in my homemade salad dressings. Like ever. No, never ever. The reason becomes clear when one reads this article: CLICK HERE TO READ ME. Oils are really high in calories and low in nutrients and there is just no need to use them when nuts work so perfectly, ya know? Nuts are nutritious and longevity favorable (I’ll be posting about the health benefits of nuts in a post in the very near future). For now, try out this dressing and let me know what you think. I used my dad’s brilliant spice creation, Veggie Zest, which you can buy online by clicking –> here. You should try it because it’s terribly delicious and versatile; it goes in soups, salad dressings and any vegetable based dish under the sun. However, if you don’t have any Veggie Zest on hand, I’d recommend using onion powder and garlic powder in equal portions.  Without further ado, here is the recipe!

Sweet Peanut Tahini Dressing

 ¼ cup unsalted peanut butter

¼ cup raw tahini

¾ cup water

4 mejool dates, pitted

2 tablespoons lemon juice

1 tablespoon Dr. Fuhrman’s Veggie Zest

1 clove garlic

Add all ingredients to a high powered blender and voilà, you have your dressing. Wasn’t that easy? People will think you are so snazzy in the kitchen when you make your own salad dressing. This makes enough salad dressing for two large salads. I made a large salad for my family tonight and we had dressing left over for another salad the following day. It’s a superb dressing for raw kale salads. Just chop up your washed raw kale, throw in a bunch of your favorite veggies, some dried fruit like raisins or chopped dried figs, sprinkle a handful of whole seeds or nuts, and you will have one might tasty salad on your hands. Tasty lunch or dinner? Check.

This kale salad with red onion, pine nuts, currants, tomatoes, broccoli and pepper was fresh and delightful with the peanut-tahini dressing.


  1. Holly McCracken says:

    What can I substitute for the Veggie Zest? I have everything else on hand.

  2. Holly McCracken says:

    Oops sorry…just read the article. I have a habit of just reading the recipe. Thanks for sharing sounds great!!!

  3. Auth says:

    I love this idea. I’ve been struggling on what to do duirng the weak for food. I end up just surrendering to fast food..and I am so sick of it and so sick to just eating salads because they’re quick and easy to make. What do you do for breakfast? I’m always stumped or in a hurry.

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