you say ginger, I say salad dressing

ginger-salad-dressingPerhaps it’s because I grew up in California where salads are largely considered a main course, and therefore have to taste beyond boring in order to be acceptably served and appreciated by both those consuming them and those putting them out.  (Should I have to serve nothing but salads at a restaurant, they’d better be sizably good.)


Or, perhaps it’s because I like flavor and I don’t think that healthy, gluten-free, dairy-free, what have you, be void of the reason we eat: Pleasure!  (And nutrition and surviving, blah blah.)

This salad dressing has got some zing, and is super simple to make in your blender, not to mention that it has great macros, you can check to have a count of yours.


Try serving it over some crunchy greens or arugula with pickled beets or tomatoes, some sort of aged cheese or garbanzo beans, and a topping of gluten-free cracker or brown rice for something fabulous.

creamy ginger garlic vinaigrette

Serves about 2
Prep time 5 minutes
Allergy Soy
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Vegan, Vegetarian
Meal type Appetizer, Condiment, Lunch, Salad
Misc Child Friendly, Pre-preparable, Serve Cold


  • 1 clove garlic (minced)
  • 1/2 the size of your clove garlic's worth fresh ginger (minced)
  • pinch fresh lemon zest
  • 1 teaspoon tamari (gluten free soy sauce, or 1/4+1/8 tsp. salt for soy allergies)
  • 2 tablespoons apple cider vinegar
  • 2 fresh basil leaves (optional, but yum.)
  • 1 teaspoon sesame seed oil
  • 3 tablespoons neutral oil (grapeseed or canola oil work best here, as olive oil hardens in the fridge)


Step 1 Blend ginger, garlic, vinegar, soy sauce, and lemon zest in a blender.
Step 2 Add oils and optional basil.  Blend until creamy.

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