Ingredients
Directions
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.
Add more lemon juice or other seasonings to taste. If using the extra amount of avocado, use extra water to thin.
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.
Recipe from Plant-Powered Families by Dreena Burton.
Ingredients
Directions
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.
Add more lemon juice or other seasonings to taste. If using the extra amount of avocado, use extra water to thin.
Toss into a favorite salad right away, such as the Spinach Jewelled Salad, or refrigerate in a covered jar for a day or two.
