This immune miso dressing is a quick and easy way to add a burst of flavour and nourishment to your meals. The lemon, white miso, and olive oil make it a delicious addition to salads, veggies, or grain bowls.
This Immune Miso Dressing truely is food as medicine and one of my favourite dressings. I love making salad dressings, they can completely transform a plain salad or a bowl of steamed vegetables into something special.
Health benefits
They also contribute valuable nutrition…the monounsaturated fats and antioxidants in extra virgin olive oil are immune protective and when served with salad and vegetables, actually enhance the absorption of the fat-soluble vitamins found in them. The lemon juice and zest supports a healthy immune system and assists in the digestion of vitamins and minerals, most of which are more efficiently absorbed in an acidic environment. The miso is a fabulous source of probiotics to further support digestive and immune health.
This is my family’s all time favourite dressing right now and I know you’re going to love it too. We use it over green salads, slaws, steamed or roasted vegetables and also love it over poached or scrambled eggs (it’s a bit like a hollandaise). It’s also great over fish or chicken or even lamb.
Why you should always avoid shop bought dressings
Looking at the ingredients list, even the ‘natural’ dressings are a nutritional disaster and need to be avoided. Most are a combination of highly processed vegetable oils, sugar (many of the dressings on the market list it as the third ingredient), sulphites and other damaging and allergenic additives. To read more about the dangers of vegetable oils and why we need to avoid them, click HERE.
Ingredients
The dressing is made with simple, wholesome ingredients, including white miso paste, garlic, lemon juice and zest, honey, and olive oil.
How to make this immune miso dressing
To make this dressing, combine white miso, crushed garlic, lemon juice and zest, honey, and olive oil in a jar. Shake the jar vigorously until everything is well combined. The ratio of olive oil to lemon juice should be about 3:1, but a little variation won’t hurt. Add salt and pepper to taste (optional, remember the miso is naturally salty).
Serving suggestions and how to store
This dressing is perfect for drizzling over fresh salads, roasted vegetables, or even grilled meats. Store it in a jar in the fridge for up to four to five days, shaking well before each use to ensure it’s fully mixed.
Vary this immune miso dressing to suit your needs
For a garlic-free option, simply omit the garlic or substitute some of the olive oil with garlic-infused oil. To make it vegan, swap out the honey for maple syrup, which adds a slightly different but equally delicious sweetness.
For more quick, easy healthy salad dressing recipes, click HERE.
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Immune Miso Dressing
Equipment
- In a jar, shake all ingredients together until they are well combined.
Ingredients
- 1 tbsp white miso paste
- 1 clove/s garlic – crushed
- 1 lemon/s (small) juice and zest
- 1 tsp honey – raw or manuka
- 100 ml extra virgin olive oil (approx.)
Instructions
- Place all of the ingredients into a jar. You should aim for approx. 3 times the amount of olive oil to lemon juice. You don't have to be exact here, near enough is fine.
- Shake really well to combine.
Store
- In a jar in the fridge and keep for up to 4-5 days. Shake well each time you use it.
