1/3 cup water, add more to give you the pourability you like.
1/3 cup fresh lemon juice
2 tablespoons dill pickle juice, refrigerated & live cultured, or more lemon juice
2 tablespoons tamari or soy sauce
2 tablespoons Dijon mustard
2 tablespoons tahini
1 tablespoon light miso
1 tablespoon nutritional yeast
2 tablespoons date paste or maple syrup
1/2 teaspoon salt if desired
Fresh ground pepper
This robust dressing stands up well to a kale based, multi green, multi veg, multi grain, and multi fruit chopped salad. It is also a tasty vegetable dip and drizzled over Nourish Bowls.
Makes a bit more than 16 oz. Stores well for more than a week.
Mix in blender until silky smooth. Store in the refrigerator for a week or more.
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