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Lunch recipe · from the recipe book

Lemon Basil Avocado Tahini Dressing

A silky, nutty avocado dressing brightened with lemon zest, lemon juice and fresh basil and mint, thick enough to cling to crunchy cabbage slaws.

Lemon Basil Avocado Tahini Dressing

Ingredients

  • ¾ cup diced120 gAvocadopitted and scooped
  • 1½ tbsp20 gTahinistirred well
  • 2½ tbsp40 gLemon juice
  • 1½ tsp3 gLemon zest
  • ⅓ cup70 gWatercold
  • ½ cup leaves12 gFresh basilleaves only
  • 2⅛ tsp chopped4 gFresh mintleaves only
  • 1 medium15 gGreen onionsroughly chopped
  • 1 clove3 gGarlicpeeled
  • 2¼ tsp10 gOlive oil
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: zest the lemon before juicing it, pick the basil and mint leaves, chop the green onion and peel the garlic.
  2. Add the avocado, tahini, lemon juice, lemon zest, garlic and half of the cold water to the blender.
  3. Blend until smooth, about 30 seconds, scraping down the sides once.
  4. Add the basil, mint, green onion, olive oil, salt and black pepper, then blend until the herbs are finely flecked through, about 20 seconds.
  5. With the blender running, pour in the remaining half of the water until the dressing is creamy and pourable.
  6. Taste and adjust with a little more lemon or pepper if you like, then toss with a crunchy cabbage slaw or store covered in the fridge for up to 2 days.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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