• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

PepperOnPizza

  • RECIPE INDEX
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Hello There!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dressings Dips

    Tahini Citrus Salad Dressing With Honey

    Published: Apr 29, 2019 Modified: Sep 9, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

    Sharing is caring!

    128 shares
    • Facebook23
    • Twitter
    • Yummly
    Tahini Citrus Salad Dressing - A creamy pale yellow dressing flecked with ground black peper in round glass bottle. A white and crimson pink book at the background, River Cottage Veg https://www.PepperOnPizza.com

    Jump to Recipe Print Recipe
    With the weather oppressively hot, lunch nowadays is more often than not a salad with a refreshing citrus based dressing. My go to salad dressing is the easy lemon honey one, but this tahini citrus salad dressing with honey is my favourite when it comes to leafy salads. Like the Kale Mango salad I made recently. Kale, swiss chard, spinach, fenugreek are all great in salads and I love to pair them with a lemony orangey slightly sweet dressing.

    A round glass jar with a pale creamy yellow coloured tahini dressing with citrus and honey, flecked with black pepper powder, on a pale yellow background

    Making the Tahini Citrus Salad Dressing

    Using store bought Tahini, this dressing takes minutes to make. Zest the lemon, squeeze the juice from a lemon and an orange, add the ingredients (in the order I have given in the instructions) and whisk them in with a tasty extra virgin Olive oil. Check the seasoning, and there you go.

    I have kept the honey at just ½ a tablespoon so that the flavours of the tahini come through. You may add more honey, but I suggest you try it my way first. I'm sure you will love it!

    The tahini citrus salad dressing keeps in the fridge for about a week. I have given the recipe for just a small quantity though, as it tastes best when fresh or about a day old. And its not difficult to make!

    The tahini had to be store bought as I have had disastrous results whenever I tried to make it at home. The chutney jar of my sturdy Indian food processor which can normally crush anything, hasn't been able to grind the sesame seeds to the level required. Perhaps I should have used more sesame seeds and that would have done the trick.

    Right now though, I am hopeful I can make tahini paste at home. On a recent trip to Chennai, my friends helped me source a cute little conventional flat grinding stone. (Little, yes but weighs 15 kg). It is now ensconced at a corner of the kitchen slab, along with a round stone mortar and pestle, both ready to turn out nicely ground pastes and powders. The next time I make the tahini citrus salad dressing with honey, hopefully it will be with homemade tahini!

    This recipe is adapted from one of my favourite cook books, viz the River Cottage Veg Everyday, by Hugh Fearnley-Whittingstall.

    A small jar of creamy yellow salad dressing of tahini and citrus juices.A large cook book open beside, with part of a recipe for the salad dressing, and a part of a green salad on the facing page

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    I love to browse through its pages for the sheer pleasure of reading about the different flavour profiles and how delicious food can be easily made from fresh seasonal produce.

    Disclosure: This post contains affiliate links to products. This means that, at no additional cost to you, I will earn a small commission if you click the link and make a purchase through it.

    Other Recipes you may like to try from this blog:

    Garlicky Honey Lemon Salad Dressing

    A bowl of yellow coloured fresh garlicky honey lemon salad dressing. A bottle of dark honey on the left and part of a leafy salad on the right, all on a striped rainbow coloured background

    Strawberry Poppy Seed Dressing with Chia Seeds

    Two little jars of orangey pink strawberry poppyseed dressing, with strawberries strewn around them, all on a black background

    Classic Hummus with Tahini

    Classic creamy hummus in a blue bowl,garnished with chickpeas and olive oil. A basket of pita bread and a jar with red roasted peppers in oil, above. Vegan, glutenfree, easy

    A fat round glass jar half filled with a pale creamy tahini citrus salad dressing, with flecks of black pepper, on a grey beige self checked napkin on a yellow wooden background

    Tahini Citrus Salad Dressing With Honey

    Sujata Shukla
    Tahini Citrus Salad Dressing with Honey. Quick and easy, tahini whisked with fresh lemon juice and orange juice, honey and extra virgin olive oil. Takes minutes to make and brightens up any salad specially leafy ones like Kale and Mango Salad
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Dips, Salad dressing
    Cuisine continental
    Servings 1 cup

    Ingredients
      

    • 2 tablespoons tahini /sesame paste
    • ½ teaspoon lemon zest or zest from one Indian lemon
    • 1 tablespoon Fresh lemon juice
    • 1 tablespoon Fresh orange juice
    • ½ tablespoon honey
    • 1 teaspoon Black Pepper Powder freshly ground/ or to taste
    • 1/16 teaspoon salt a pinch/ or to taste
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons water if required to thin down the tahini

    Instructions
     

    • Pour the tahini into a bowl large enough to have space to whisk in. Add lemon zest, freshly squeezed lemon juice and orange juice. Whisk it all together. If the mixture is thick and stiff, add water a little at a time and whisk till the dressing is creamy and fluid. I added 1 tablespoon of water to get this effect
    • Add honey, whisk it in. Add salt and black pepper, stir it in. Drizzle in the olive oil, stirring as you add. Taste for seasoning and add a little more if required.
    • Store the Tahini Citrus Honey salad dressing, covered, in the fridge till required. This salad dressing pairs well with leafy salads such as kale and mango salad and other salads with spinach or swiss chard. Keeps for about a week, in the fridge, but this dressing is best when made fresh.
    Tried this recipe?Let us know how it was!

    More Salad Dressings, Dips, Guacamole

    • Glass bowl filled with bright orange thick Spanish Romesco Sauce with flecks of green from parsley. Almonds and parsley scattered in the background and a red and white checked cloth to the left
      Spanish Romesco Sauce: Charred Peppers, Almonds
    • Party time deserves this Edible flower and herb butter. Here is it is rolled and wrapped like a sausage and kepto on a striped wooden board with a blue flower and some thyme sprigs alongside
      Edible Flower and Herb Butter -Easy Flavored Butter
    • A white bowl with fresh homemade guacamole garnished with cilantro leaves. A checked grey and brown napkin to the left and part of an avocado seen on the top left corner
      Fresh Homemade Guacamole - Tomato-free
    • Exotically different from most chutneys, the fresh Cherry Mint Chutney has a refreshing sweet, slightly tangy taste, subtly flavoured with orange peel
      Delicious Summery Fresh Cherry Mint Chutney with Orange Peel

    Sharing is caring!

    128 shares
    • Facebook23
    • Twitter
    • Yummly

    Reader Interactions

    Have something to Ask or Share? Let's Talk! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello There!

    Meet the Author, Owner, Content Creator and Recipe Developer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with Salads, Soups and Mediterranean food. There are recipes for delicious Jams, thin crust Pizza, Pestos and Pickles too! I'm also the newly minted author of a book on sacred foods, 'BHOG NAIVEDYA: Food Offerings To The Gods' published by Rupa Publications India. Do Check out my Author Page to read all about me and this Blog!

    More about me →

    Trending Posts

    • A colourful array of dry fruits, kiwi, pineapple, berries, citrus, papaya ready to be cut to soak fruits for Christmas cake
      How to Soak Fruits for Christmas Fruit Cake
    • Cooking for the New Mom -Small portions of different dishes including greens and fried berries set on a plate for serving to the new momBaked squash crusted with herbs and parmesan
      Cooking for the New Mom - Pathiya Samayal My Way!
    • Yellow Broccoli Cheddar Soup flecked with green bits of herbs and broccoli,in a white bowl with a baguette in the background and pieces of green broccoli on the side
      Broccoli Cheddar Soup with Herbs and delicately Spiced
    • Assamese Aloo Pitika - a brass bowl with mashed potatoes, cilantro, mustard oil, green chillies and onion on a mat, with green chillies and cilantro alongside
      Assamese Aloo Pitika - Mashed Potato in Mustard Oil

    Season's Favourites

    • 3 little jars of reddish brown Homemade fig jam with mint and no pectin on a white rectangular marble slab, with fig halves on one side and a napkin with blue, yellow, red and green stripes on the left
      Homemade Fig Jam No Added Pectin -Easy Step by Step Guide
    • A glass bowl with a greenish Purple Basil Pesto with some Purple basil leaves alongside
      Easy Purple Basil Pesto with Pine nuts and Parmesan
    • Curried Roasted Pumpkin Soup with apples and Indian spices including turmeric, in a white bowl and a garnish of ruby red pomegranate arils and crushed pista nuts
      Curried Roasted Pumpkin Soup with Indian Spices
    • Penne pasta in a yellow pumpkin sauce with green basil leaves and red chili flakes, on a white pasta plate edged with green, on a yellow background. A white napkin with thin green stripes on the right
      Pasta in Roasted Pumpkin Sauce and Parmesan

    Get My Book:

    Bhog Naivedya -Food Offerings To The Gods

    Get it at your nearest book store, or use the link below:

    https://amzn.to/3D5xfeU
    Bright Green covered book with titles in white and yellow. Bhog Naivedya Food Offerings to the Gods
    • Recipe Index
    • Hello There!

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclosures
    • Medical Disclaimer

    Hello There!

    About Us

    Contact

    • Contact Us

    Copyright Notice:

    Copyright © 2022 Sujata Shukla and PepperOnPizza.com. Unauthorized use and/or duplication of this material or any part of the content, including but not limited to Recipes, Posts and Images, without the express and written permission from this site’s author and owner is strictly prohibited. Full recipe is not to be posted - Small Excerpts and links may be used, provided that full and clear credit is given to Sujata Shukla and to PepperOnPizza.com with appropriate and specific links directing to the original content.

    128 shares
    • 23