Lemon Miso Salad Dressing
Servings: 4 servings
Calories: 80kcal
This salad dressing is really great over a whole grain and veggie bowl. There are so many amazing grains, Give a try to some of these less familiar ones: farro, kamut, bulgar, wheat berries, forbidden rice, or red rice. The dressing finds its way into each little grain and is a burst of freshness with each bite.
Print Recipe
Equipment
- Small Jar for Mixing
Ingredients
- 2 tablespoons plus 1 teaspoon Lemon Juice
- 1 tablespoon Light Miso
- 2 teaspoons Unfiltered Honey
- ¼ teaspoon Onion Granules
- ⅛ teaspoon Parsley Flakes
- ⅛ teaspoon Ground Pepper
- Pinch Salt
Instructions
- Place lemon juice, miso, honey, and onion granules in a high speed blender. Blend for 1-2 minutes until smooth.
- Pour mixture in a small glass jar and add remaining ingredients. Shake for 15 seconds until combined.
- Let rest for 1 minute and shake again for about 15 seconds
- Let rest for 1 minutes then taste for seasoning and adjust.
- Use immediately or refrigerate until ready for use.
Notes
Based on your plant based diet views, you can determine whether or not it is OK for you to ingest honey. Most of this decision will be based on whether or not you believe that honey is a processed substance. I use unfiltered honey which is minimally processed.
Store refrigerated for up to 2 weeks.
Store refrigerated for up to 2 weeks.
Nutrition
Calories: 80kcal
