Keto Tahini Salad Dressing. You may have noticed that I seem to go in cycles with some of the recipes I post and this recipe is now another in my tahini series. I LOVE tahini and have been known to eat it by the spoonful. Keto Tahini Salad Dressing can be used on any salad and the pictures are just taken from stuff I already had in the fridge with artichoke hearts, daikon radish, orange pepper, cucumber and tomatoes. The micro greens in the center are daikon radish sprouts and are also an ingredient in the dressing. They are an additional bit of heat and piquancy. The other funny looking little black seeds are just that: black seeds (AKA nigella sativa seeds) and not to be confused with black sesame seeds. Black seeds are unto themselves with a flavor all their own. I really don’t know how to describe or compare them to anything else, only to tell you Just how wonderful a pinch can be. They are available in any Middle Eastern market as well as on the internet. I pretty much eat them every day and it is said they help with blood sugar. Don’t know if it’s true but they have been used all over the world for over 3,000 years. If you are interested, you can read more here: The Blessed Seed and here is what Wellness Mama has to say regarding the black seed oil. If you want some really serious, in depth reading then check this out from the National Institutes of Health. Again, I don’t know about all the claims made, but I do know I love them and if they are helping me; then so be it. Anyway…they are not listed in the recipe as an ingredient, just thought you might like to know.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- ¼ C Tahini
- ¼ Cup Chopped Daikon Radish Sprouts (Or Any Other Bitterish Lettuce Like Arrugla or Watercress)
- ⅓ C Water (More Or Less Depending On What You Will Be doing With It)
- 2 T Dried Mint
- 2 T Lemon Juice
- 2 T Olive Oil
- 1 T Apple Cider Vinegar
- ½ t Crushed Garlic (More To Taste)
- ¼ t Salt
- Put all ingredients in either a blender or small food processor.
- Refrigerate for a couple of hours.
- Toss with your favorite salad ingredients.
- 8 Servings
- 78 Calories, 1.3g Protein, 7.5g Fat, 2.2g Carbs, .7g Fiber, 1.5g Net Carbs
- This recipe can also be used as a crudité dip by leaving out some of the water to the thickness you want.
- May easily be doubled or tripled.