It’s summer-time and that means lots of salads in my house. I love summer salads because they’re just so easy to whip up, they’re healthy for the most part (unless you slather them with too much dressing) and they pair with just about anything. The best part is that there’s no cooking involved, which is the perfect thing on a hot summer night. I try to make my salad dressings from scratch when I can because homemade dressings are full of fresh ingredients, and I love that you have control over what’s going into your dressing. With dressings you can add a little bit of this and a little bit of that, and come out with something that makes your greens or veggies taste phenomenal. I love pairing a salad with our favorite summer pasta and some french bread, or keeping it simple and just adding some roasted chicken to the top. Summer-time is about simple, light and refreshing meals.
This dressing is a tiny bit sweet, but has a bit of a spicy kick to it from the ginger, and it’s vegan to boot! It’s a wonderful dressing to toss in with some mixed greens, but also works well as well as a dip for fresh-cut veggies like sliced avocado, carrots, cucumbers, peppers, broccoli, cauliflower or sliced heirloom tomatoes (yum!). This dressing keeps well in a jar for up to a week, so you can make a batch of dressing and have a fresh salad every night of that week.