� 3 large carrots
� 2 large organic kale leaves
� 1/2 shallot, minced
� 3-inch piece fresh ginger root, peeled and thinly sliced
� 1/4 cup chickpea miso
� 2 tablespoons apple cider vinegar
� 1/3 cup coconut oil
� 2 tablespoons organic vegetable broth or water
� Sea salt and pepper, to taste
Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender.
Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute. Add oil and blend until nearly smooth, about 30 seconds. Add sea salt and pepper, to taste. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the refrigerator for up to 3 days.
I've created a few easy salad dressing recipes that are gluten-free, dairy-free,
soy-free, vegetarian and vegan. Each dressing includes inflammation-fighting ingredients
like turmeric, ginger, basil, coconut oil, garlic, parsley, kale and extra virgin
olive oil. Chop up that salad and start pouring these dressings on top for your lunch
today. Bon appetite!