Lemon Miso Salad Dressing
Servings: 8 servings
Calories: 80kcal
This bright, savory Lemon Miso Salad Dressing is oil-free, dairy-free, and ready in minutes. It is delicious over salads, grain bowls, roasted vegetables, potatoes, beans, and whole grains. The lemon adds brightness, while the miso brings rich umami flavor without the need for oil.
Print Recipe
Equipment
- Small blender, whisk, or jar with lid
Ingredients
- ½ cup fresh lemon juice
- ¼ cup water plus more as needed
- 3 tablespoons light miso
- 1 ½ tablespoons maple syrup or agave
- ½ teaspoon onion granules or onion powder
- ¼ teaspoon dried parsley
- ⅛ teaspoon black pepper
- Pinch of salt optional and only if needed
- Optional: ½ teaspoon lemon zest
Instructions
- Add the lemon juice, water, miso, maple syrup or agave, onion granules, parsley, black pepper, and lemon zest, if using, to a small blender.
- Blend until smooth and creamy.
- Taste and adjust. Add more water for a thinner dressing, more lemon juice for brightness, or a tiny bit more maple syrup or agave if the dressing tastes too sharp.
- Pour into a glass jar with a lid.
- Let the dressing rest for a few minutes, then shake again before serving.
- Use immediately or refrigerate until ready to use.
Notes
For a creamier dressing, blend in 1 to 2 tablespoons of white beans or silken tofu.
For a stronger lemon flavor, add lemon zest.
For a fully vegan version, use maple syrup or agave instead of honey.
Because miso varies in saltiness by brand, taste before adding any extra salt.
Store refrigerated for 5 to 7 days. Shake well before using.
Nutrition
Calories: 80kcal
