Miso-Lime Salad Dressing

My courtship with salad dressing has been long and slow.

For the longest time I liked my greens dry.  Then little sprinkles of salt and pepper made their way to my bowl.  Next came the vinegar phase, which was eventually joined by a little olive oil.  Ultimately, my palate shifted and my salads are now dressed to the nines.

In fact, these days one of my favorite parts of making salad meals is whisking up the dressing.

Today’s key ingredient was lime to enhance the southwestern theme of black beans and avocado.

 

Miso-Lime Salad Dressing
Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
  • zest from 2 limes
  • juice from two limes
  • 2 tablespoons light miso (soy or chickpea)
  • 1 tablespoon mango jelly or honey
  • 1 tablespoon nutritional yeast
  • 2 tablespoons olive oil
  • pinch of red pepper flakes
Instructions
  1. whisk everything except the olive oil together in a small bowl or jar. keep whisking as you drizzle in oil.

 

Miso, jelly, and nutritional yeast are staples in my dressings these days, they all add a nice thickness and aid in keeping the mixture emulsified.

Miso also adds probiotics and the nutritional yeast provides a great dose of B vitamins and protein.

I still haven’t braved ranch or ceasar but I know better than to say I never will!

What’s your salad dressing staple?

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9 Responses to Miso-Lime Salad Dressing

  1. Looks great. My favorite salad dressing is unfortunately far from healthy. It’s from a little dive pizza shop in my hometown in rural OH we don’t visit often enough. Basically imagine the most garlicky thing you’ve ever tasted. Then add 10% more garlic to that. My Dad spent years re-creating and perfecting the recipe so we can make it even after the pizza place closed. The wife somehow turned that salad dressing into a hamburger mixture that is probably the greatest thing I’ve ever eaten in my life. She blogged the recipe recently so my family can try it out back home.

  2. I keep it super simple and drizzle olive oil and sometime apple cider vinegar. I love using egg yolks or a sunny side up egg over a salad too for a dressing.

  3. Yum! I am a bit of a salad dressing fan, myself. It makes things a little more interesting, gets me halfway to eating greens in the winter time, which I am not very good at. Oranges and reds and whites, yes. Greens? Not so much. I like them raw, and I don’t love raw food in cold weather.

  4. barbara says:

    My favorite combo: olive oil, apple cider vinegar, and honey. Shaken.

  5. Kath says:

    You always have great salad dressings!!

  6. Joy DuPuis says:

    Hi – This looks great! One of my salad dressing staples is tahini!

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