On a plant-based diet, salads are key. And while this may seem cliche and a bit boring (did someone say rabbit food!?), it definitely doesn’t have to be. By having a bunch of healthy homemade salad dressing recipes on hand and a stocked fridge full of vibrant vegetables, you can vary your salad day by day and never get bored. And this miso citrus salad dressing is anything but boring.

So this dressing made me quite excited the first time I made it! Not only does it have a good citrus and vinegar tang, it’s also quite creamy thanks to the tofu and tahini. The apple cider vinegar is an incredibly healthy addition to your diet.

Miso Citrus Salad Dressing

This salad dressing is healthy and versatile. Drizzle it over vegetables, or any kind of mixed salad. Strong citrus notes and a hint of nutty flavor.

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Course: Sauces, Spreads & Condiments

Cuisine: Fusion, Mediterranean

Keyword: almonds, apple cider vinegar, cashews, miso, parsley, stevia, tahini, tofu

Prep Time: 20

Total Time: 20

Servings: Servings

Calories: 27kcal

Author: Jen deHaan

Ingredients

1/4 cup nuts raw and soaked, such as blanched almonds or cashews.
4 oz silken tofu can use other levels of firmness
1/4 cup apple cider vinegar
1/2 cup water
1/4 cup fresh parsley chopped
2 Tbsp lemon juice
1 Tbsp tahini
1 Tbsp miso paste white
1/2 tsp stevia extract or 2 tbsp of maple syrup
1/8 tsp sea salt
1/8 tsp fresh ground pepper

Instructions

Put all ingredients except parsley in a high powered blender or food processor and blend until well blended and smooth.
Add parsley to blender and pulse until you see small green flecks.
Store in an airtight glass container, and keep chilled in the refrigerator.

Notes

For a stevia extract recipe, see this page: http://plants.to/stevia

Nutrition Facts

Miso Citrus Salad Dressing

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

Potassium

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

2.2

Calcium

Iron

0.4

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

I love adding this dressing to a loose leaf salad tossed with a bit of fruit (such as apple or guava), then topped with a handful of pumpkin seeds and a few raisins.

Author
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Jen deHaan

Owner at Plant Based Recipe

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

About Post Author

Jen deHaan

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

See author's posts