1tbsplemon juice (or red wine vinegar) + 1/2 Tbsp as needed
1tsppure maple syrup (or date syrup — optional)
ground black pepper (to taste)
Directions
1
Puree the spinach, avocado, miso, mustard, salt if using, 1/3 cup of water, 1 tablespoon of the lemon juice (or vinegar), maple syrup, and black pepper until smooth.
2
Add more lemon juice or other seasonings to taste. If using the extra amount of avocado, use extra water to thin.
3
Toss into a favorite salad right away, such as the Spinach Jewelled Salad, or refrigerate in a covered jar for a day or two.
Chef's Notes
Substitutions Substitute spinach with arugula or baby kale. Note these two greens have a stronger and more bitter flavor compared to spinach.
Substitute avocado with ¼ cup soaked cashews.
Additions If you enjoy the flavor of fresh basil, try adding a little — up to 1/4 cup of leaves. Do not add dry basil; the flavor is quite different for a dressing.
Serving Suggestions This dressing is so good you can use it for more than salads. Toss into pasta or cooked grains, drizzle over pizza or burritos, or use a little less water and make it more of a dip!
Storage Store in an airtight container in the refrigerator for up to 2 days.
1tbsplemon juice (or red wine vinegar) + 1/2 Tbsp as needed
1tsppure maple syrup (or date syrup — optional)
ground black pepper (to taste)
Directions
1
Puree the spinach, avocado, miso, mustard, salt if using, 1/3 cup of water, 1 tablespoon of the lemon juice (or vinegar), maple syrup, and black pepper until smooth.
2
Add more lemon juice or other seasonings to taste. If using the extra amount of avocado, use extra water to thin.
3
Toss into a favorite salad right away, such as the Spinach Jewelled Salad, or refrigerate in a covered jar for a day or two.
