Chipotle Lime Dressing ( Spicy! )
1/4 cup neutral-tasting oil ( like avocado oil )
1/4 cup water
2 chipotle chilies in adobo sauce
4 extra tsp adobo sauce
2 Tbs plus 2 tsp lime juice
1 Tb maple syrup or raw honey
1 tsp rice wine vinegar
1/2 tsp sea salt
1/2 tsp cumin
1 cup cilantro leaves
*Blend in a highspeed blender until combined. Really good on Mexican inspired salads.
Creamy Lemon Tahini Dressing
1/2 cup fresh squeezed lemon juice
1/4 cup light miso paste
1.5 Tbs low-sodium tamari or soy sauce
1/4 cup water
1/3 cup to 1/2 cup tahini ( depending on desired consistency )
*Mix everything until well blended. Storage in a mason jar. Lasts about 1 week in the fridge.
Lemon Tahini Dressing ( fat-free or added healthy fat )
1/2 cup fresh squeezed lemon juice
1/4 cup light miso paste
1.5 Tbs low sodium tamari or soy sauce
1/4 cup water ( for fat-free version ) 1/4 cup avocado oil for added healthy fat option
*Mix everything until well blended. Storage in a mason jar. Lasts about 1 week in the fridge.
Low-fat Orange and Ginger Vinaigrette
1/2 cup fresh-squeezed orange juice
1/4 cup rice wine vinegar
2 tsp roasted sesame oil
2 tsp low sodium tamari or soy sauce
1/4 cup diced onion
1 clove garlic
1/4 inch fresh ginger
*Blend in a high speed blender until smooth. Add 2 Thai basil leaves, 2 scallions ( green part only ) *Pulse in blender until just incorporated.
Maple + Mustard Salad Dressing
3 Tbs neutral-tasting oil like avocado oil
3 Tbs extra virgin olive oil
2 Tbs white wine vinegar ( champagne or apple cider vinegar can be use instead )
2 Tbs maple syrup
5 tsp dijon mustard
1/4 tsp salt
cracked black pepper to taste
Place all dressing ingredients in a sealed jar and shake until well combined. You should have plenty of dressing to make a few servings of this salad.
Maui Pineapple and Sesame Vinaigrette ( Flatbread Pizza Co. Maui, copycat version ) - makes about 2 cups
1 cup pineapple juice
1/2 cup rice wine vinegar
1/4 cup avocado oil
2 TB sesame oil
1 clove garlic
3 Tbs tamari or soy sauce
1/2 tsp ginger juice** or 1 tsp grated fresh ginger ( optional )
1 small Maui onion or any sweet onion like a Vidalia
Blend everything ( except oil ) until very smooth in a highspeed blender. Slowly add oil until completely emulsified.
**I like to juice a bunch of fresh local ginger at once and keep it in a small glass spice jar in the fridge to add to drinks and dressings. Keeps for a week or more.
Erewhon’s famous Kale Salad dressing ( copycat version ) - makes about 1.5 cups
Juice of 2 lemons
7 Tbs tahini
5-6 Tbs water
3 tsp Dijon or German mustard
1 Tb maple syrup or honey
1/2 tsp sea salt
1/4 tsp black pepper
Blend all ingredients together. Taste. Adjust salt by 1/4 tsp if needed. This is delicious on massaged kale or a grain bowl. Keeps for about 1 week.
Ginger Dressing - makes a little over 1/2 cup
1/4 cup avocado oil
1/4 cup rice wine vinegar
1.5 Tbs cane sugar or coconut sugar
1/4 tsp salt
1 Tb grated fresh ginger
Mix/shake all the ingredients until the sugar is dissolved.