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Bone Broth Lemon Tahini Dressing: Recipe from Bluebird Provisions

Wondering how to incorporate bone broth into your diet for the summertime? Summertime eating calls for cookouts, picnics and convenient meals that you can eat on-the-go. Our friends at Bluebird Provisions have shared this delicious and versatile Bone Broth Lemon Tahini Dressing that can be used on your favourite salads, buddha bowls and more. 


Bone broth is filled with health benefits. It’s full of whole food collagen and naturally occurring electrolytes to keep you hydrated. The collagen and electrolytes come from organic bone broth. You’re probably thinking, “bone broth is salad dressing? That’s crazy!” Properly made bone broth is a natural way to thicken any sauce of salad dressing. Chicken bone broth in particular gives this dressing a wonderful savoury taste. 


The fresh, creamy flavour of bone broth combined with tahini and lemon juice makes this dressing the most versatile sauce in your kitchen. 


Use this lemon tahini dressing in the summer on all of your salads and bowls. It works great on pasta or as a dip for crackers as well. Best yet, this dressing is an easy way to get garlic and ginger into your meals.  Ginger with your meals will do wonders for your digestion. The unique blend of compounds in ginger stimulates your digestion.  Garlic belongs to the allium family. The active ingredient, allicin, is responsible for the potent antiviral, immune-boosting, and antibiotic properties.




Fresh lemon juice, tahini, ground chia seeds, organic bone broth and a hint of sweetener (I use maple syrup) balance out the garlic and ginger for a creamy and versatile tahini dressing.


This recipe makes approximately 500ml of dressing. Feel free to scale up or down as necessary. Store in the fridge in a sealed jar or bowl. 


*Lemon juice is a natural preservative. You can safely store this dressing in the fridge for 2 weeks.




Bone Broth Lemon Tahini Dressing



Juice from 34 large lemons (~ 100 ml)

3 garlic cloves

1 thumb sized piece of ginger, peeled

2 tbsp chia seeds, ground

3 tbsp roasted tahini

200ml organic chicken bone broth

1 tbsp maple syrup


  1. Combine all ingredients in a blender or food processor.

  2. Puree until smooth.

  3. Check the consistency and add more bone broth if needed to thin out to a dressing consistency.


This recipe makes approximately 500ml of dressing. Feel free to scale up or down as necessary. Store in the fridge in a sealed jar or bowl.


Middle eastern style Buddha bowl with green falafel, quinoa, butternut squash, tomatoes, avocado, beetroot hummus, micro greens and tahini sauce.


SPUD has been delivering local and organic groceries in Vancouver and the lower mainland for the past 20 years, and now services Vancouver Island, Calgary, and Edmonton as well!

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