PREP TIME: 5-8 minutes
Miso is a fermented food (good bacteria) most commonly made out of soybeans but you can find other yummy miso flavors in the fridge of your health food store such as chickpea (chickpea is my current fav) and brown rice miso. It comes in the form of a paste which I find very handy for adding to my cooled soups, on top of beans (hold the grated cheese) and as I’m doing here, into salad dressings.
*Only add miso to cool and cold foods. If you add it to a hot dish, such as soup, you will kill the good bacteria! Of course it will still taste good but you will have wasted its marvelous immunity properties!!
This recipe is a nifty way to add this incredible immunity-boosting food to your daily diet!
1/3 cup freshly squeezed lemon juice
½ cup + 1 tbsp extra virgin olive oil
1 tablespoon of miso paste (I like to use Chickpea miso as it has a delicious sweetness)
2 cloves of garlic, minced
½ teaspoon of Dijon mustard
3/4 teaspoon fine Celtic sea salt
BRIT BEET tip: I rarely make my salad dressings in the blender – too much washing-up! It’s so handy just to use a mason jar with a lid, along with your own power arm! (It’s a good lympathic workout too!)
- Measure out the lemon juice and olive oil into a small mason jar.
- On your cutting board, mix the minced garlic, mustard and salt into a paste then add this to the lemon juice and olive oil.
- Lastly, add in the miso paste and mix everything around well with a small fork.
- Screw on the lid and shake the jar until your dressing is smooth and creamy. (Remember to shake well each time you use it as it may have separated.)