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Tahini Ranch Romaine Salad

A fresh romaine salad topped with a bright and herby tahini ranch dressing!


Tahini Ranch Dressing

  • ¼ cup tahini
  • ¼ cup olive oil
  • 1 clove garlic, grated
  • ½ medium sized shallot, diced (~½ tbsp)
  • 2 medium sized lemons, juiced
  • 3 tbsp cold water
  • ½ tbsp fresh dill, chopped
  • ½ tbsp fresh parsley, chopped
  • ½ tsp dry mustard
  • ½ tsp pepper
  • ¼ tsp salt, more to taste


  • 1 head of romaine, leaves separated, washed and dried
  • 1 persion cucumber, sliced
  • 1 avocado, sliced
  • ¼ cup pepitas, roasted and salted
  • dill and parsley leaves, as much as desired


Tahini Ranch Dressing

  • In a bowl whisk tahini, cold water and lemon juice.
  • Next add grated garlic, herbs, salt, pepper, dry mustard and shallots to the bowl and whisk.*
  • Slowly add in olive oil to mixture while whisking to fully emulsify the dressing.
  • Set dressing aside allow to rest for at least 15 minuets before putting on salad.

Salad Assembly

  • Lay romaine on a large platter.
  • Next scatter cucumbers and avocado over the romaine.
  • Finally spoon dressing over salad.** Top with scattered pepitas and torn herbs.


*After step 1 (whisking the tahini, lemon and water in a bowl), I usually throw all the next ingredients in a mason jar and shake. This is a quick way to make make a dressing, and a great way to store it too.
**Depending on how much dressing you like on your salad, you may have extra dressing left over. You can use it for another salad or use it to dip vegetable crudités over the week.