Salads are always in season. And a zesty dressing is a great final touch to make your greens sing.
Today our dietitians with OhioHealth’s employer services program are serving up a Lemon Miso Salad Dressing. Miso is a fermented paste usually made of soybeans and brings an umami flavor to your dishes. It pairs well with acids, like lemon.
“This dressing is a quick go-to that takes the place of bottled dressings for me”, says Jenny Pitcher, a certified health and wellness coach and registered dietitian nutritionist at OhioHealth. “So less salt, sugar and unhealthy fats, PLUS – it is any easy way to weave miso, a probiotic food into my diet that helps with overall gut health and inflammation.”
So dress up that salad – be it summer or winter – and enjoy!
Lemon Miso Dressing
- ½ cup olive oil
- 1/3 cup lemon juice
- 1 to 2 cloves garlic, minced
- 1½ teaspoons miso paste
- ½ teaspoon dried thyme leaves
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Combine the oil, lemon juice, garlic, miso, thyme, salt, pepper in a glass jar with a lid.
- Use a fork to stir in the miso, then shake vigorously to emulsify.
- The dressing will keep in the fridge for up to one week. Olive oil will solidify when cold so take the dressing out of the refrigerator prior to serving.
Recipe adapted by Jenny Pitcher, RDN, LD, CHWC from “Run Fast, Eat Slow” by Kopecky and Flanagan
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