Green Ginger Vinaigrette
This vinaigrette will give your salads a kick with fresh ginger, lemon and parsley. It’s also great with cold noodle dishes and pasta salads. Plant-based, dairy free and gluten free, and comes together in only a couple minutes!
A Zippy Dressing To Help You Eat More Greens!
The other day my mom and I went out for lunch- take out, of course (at the time of writing, we’re still in pandemic times). She ordered a big green salad but when we got back to our car after picking up the meals, we saw that there was no dressing. None at all. Solution? Go home and make up a quick dressing.
The recipe I’m sharing with you here is that dressing! It’s fresh, a little spicy, and mom-approved. It’s also got gut-healing spices including ginger and turmeric. If it’s a little too zippy for you, add in the maple syrup (or use honey if you’re not vegan). And if you like things even more spicy, throw in a healthy pinch of red pepper flakes. An extra tip? Make this part of your batch cooking routine on the weekend, so all you’ve got to do to prep a meal during the week is assemble your salad!
Green Ginger Vinaigrette
Makes about 3/4 cup
Ingredients
1/4 cup lemon juice (about 1 big lemon)
1/2 cup fresh parsley leaves, lightly packed
1-inch knob of fresh ginger, chopped
1/4 t sea salt
1/4 t turmeric
1/4 cup plus 2 T olive oil
1/2 t maple syrup (optional)
Pinch of red pepper flakes (optional)
Directions
First, add the lemon juice, parsley, ginger, sea salt and turmeric to a blender (I used my magic bullet mini blender) and blend until the parsley and ginger are completely pureed.
Next add the olive oil and blend until you’ve got a creamy mixture.
Taste and add the maple syrup to tone down the dressing, or red pepper flakes to make it even spicier.
Enjoy on your favorite salad!
