There is an amazing restaurant in my town call Comfort Kitchen, where all their food comes from local farms and butchers. It’s the most farm-to-table place around. I love grabbing lunch there, and one of my favorites is their Kale Salad. I’m totally addicted to it. I guess there could be worse things to be addicted to, but at least I’m admitting it …right?
Anyway, I go there so much that I needed to figure out a way to cut back on my lunch time spending, and start re-creating it at home. The salad itself is pretty basic (I’ll be posting about the entire salad next week), it’s all really about the dressing. It’s a carrot-ginger dressing that is so addicting, and adds so much flavor.
I thought it would be pretty easy to re-create, because it sounds like such and easy idea, and it is – it came out so good I had to share it! Try this dressing on a fresh green salad or drizzled on top of cooked fish, veggies or meat, and I promise you that you won’t be disappointed!
(Side note: the dressing is a little chunky (with the carrots), so make sure you either puree it in a food processor for a while, or strain it and save the liquid.)
Carrot-Ginger Salad Dressing
Paleo, vegan, gluten free, and whole 30 salad dressing that pairs wonderfully with any salad!
- ½ lb carrots, tops removed and peeled
- ¼ of a small red onion
- 2 tablespoons lightly dried ginger
- 1 clove garlic
- ¼ cup coconut vinegar
- 2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- ½ cup avocado oil
- salt and pepper to taste.
Add all the ingredients into a food processor and blend until smooth. Enjoy over a salad.