There is nothing more typical than a Nutritionist telling you to eat a salad. And while I like to think that I am not so basic, I do think that most of us kind of suck at eating adequate amounts of the veg suff.  So here I am, as a Nutritionist, friend and fellow leaf needing human, telling you to eat your veggies. 

If you’re rolling your eyes (or perhaps gagging a bit) at the thought of stepping up your veg intake, I’m assuming that your salad making skills are pretty lame. No offence. I just think that if you’re a person who hates salads, it’s probably your own fault #ouch. But we’re going to fix that.

For me, a good salad comes down to a great sauce. Vegetables are extremely delicious on their own but even the best veg can go south if your sauce sucks. And as you probably know, the majority of store-bought dressings are jam-packed with funky ingredients, poor quality oils and a tummy turning amount of sugar. But don’t fret pet, I’ve got 3 simple salad dressing recipes coming at ya that leave the funky stuff on the curb, take 5 minutes to whip up and use only some of my favourite kitchen staples. 

It’s time to stop blaming our veggie pals and start stepping up our sauce game. Let’s roll.

Sesame Ginger Miso

Makes approx. 1 Cup
Store in fridge up to 1 week.

Ingredients

1 Tbsp Tahini (or sesame seeds)

3 Tbsp White Miso

3 Tbsp Sesame Oil

2 Tbsp Olive Oil

1/3 Cup Apple Cider Vinegar

1 Tbsp Raw Honey

1 Tbsp Ginger, grated

2 Tbsp Tamari (or soy sauce)

Instructions

Zip all ingredients in a blender until smooth!

This dressing tends to thicken up after being in the fridge, simply thin it out with some water if it becomes too thick for your liking.

Notes

This dressing goes really well with a salad with carrots, cucumbers, peppers, chicken/tofu/tempeh, rice noodles or quinoa and greens. You can even use it as a dip for things like fresh rolls or collard green wraps.