KitchenSink Salad w/ Nutty SesameGinger Dressing – the ‘KitchenSink Salad’ is used by my dad to define salads that are thrown together based on what’s currently ‘fresh’ in the fridge. You’ve got it…i.e. leftovers. The Broccoli Salad made earlier in the week left me with a few extras + the addition of freshly chopped romaine lettuce, avocado, & alfalfa sprouts = today’s KitchenSink Salad. The SesameGinger Dressing pairs perfectly with nut butters so with a simple drizzle (or glob) of almond butter & a good stir, you’ve now got a tasty Nutty SesameGinger Dressing.
- 1/2 cup grape seed oil
- 1/3 cup rice vinegar
- 2 garlic cloves, minced
- 1&1/2 tbsp fresh ginger, grated
- 1 tbsp raw honey or maple syrup
- 2 tsp sesame oil
- 3/4 tsp sea salt
- 1&1/2 tbsp almond butter or a favourite nut butter
In a bowl or container, add the rice vinegar, garlic, ginger, honey/maple syrup, sesame oil, sea salt, & nut butter. Blend using a hand held blender. Still blending, slowly pour in the grape seed oil. *If you don't have a handheld blender, simply add the ingredients to a jar, place on a lid, & give it a good shake. Refrigerate until ready to use. Good for up to 5days.
~In the bowl...chopped romaine lettuce, cooked sprouted green lentils, grated carrot, shredded purple cabbage, chopped green onions, alfalfa sprouts, and sliced avocado.