Miso Salad Dressing
You can make this dressing into a dip by using slightly less liquid.
The photo above is a suggested serving: here the dressing is served with a salad platter of roasted beets, steamed broccoli, and chili chickpeas. Just drizzle over the dressing and be prepared for your taste buds to dance!
Miso is a fermented soybean paste that includes a fungus called koji as well as salt. If you're looking to bring more fermented products into your diet, miso might be one you'll consider. It's available in many supermarkets in the Asian food aisle and comes in a pouch.
½ cup olive oil
¼ cup miso paste (red style)
1-2 cloves peeled garlic
1/3 cup tahini paste
1 heaping tbsp almond butter
3 tbsp apple cider
Juice of ½ a lemon
1/3 cup fresh cilantro leaves and stems
2 sprigs fresh oregano (stems removed) or ¼ tsp dried
½ cup water, or more if needed
Pinch salt, optional since miso is quite salty
In a blender, whiz all ingredients until smooth. Refrigerate until ready to use.