This salad dressing is also perfect in a buddah bowl, or as a topping for rice or potatoes. It has strong notes of lemon and ginger, while allowing the garlic, basil, and parsley base to come through. Bright and refreshing any time of year!
Combine all ingredients in a blender or food processor, and blend until smooth.
Notes
See recipe article for full substitutions and alterations if required.Lemon zest: Note that this recipe is very lemony due to this zest! This is preferable for many applications, such as if you want to thin this out for a runny dressing, or if you are using it in a very flavorful Buddah Bowl. It might be too much if you are using this more as a dip (such as a chip dip or similar), or you don't like really citrus forward dips. Do test the dressing before adding the zest if you are unsure. You can also temper this down after-the-fact by adding some maple syrup, a bit more plant milk, or some tahini.Garlic: The correct amount of garlic will depend on what you are using. I use 1/4 cup cloves (if fresh) or minced (if bottled). This is because my bottled garlic is usually substantially less strong tasting than my fresh (cloves) garlic. If you are concerned about the strength start with about half, and keep adding it as you blend.