This vibrant, zesty dressing adds a touch of tropical flair and a peppery kick to your greens. It’s an easy, oil-free option that keeps things bright, bold, and totally vegan!
Ingredients
- 2 ripe kiwi, peeled and roughly chopped (The brighter the green, the better!)
- 2 tablespoons fresh lime juice
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon maple syrup (for that perfect touch of sweetness)
- 1/2 teaspoon finely minced jalapeño (remove seeds for less heat, or leave them in for a real zing!)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly cracked black pepper
- 2–4 tablespoons water (use less for a thick, dip-like consistency; more for a thin, pourable dressing)
Directions
- Blend the Sunshine: Combine the chopped kiwi, lime juice, grated ginger, maple syrup, minced jalapeño, salt, and pepper in a small blender or food processor.
- Add Your Flow: Start with two tablespoons of water and blend until completely smooth. Pause and scrape down the sides.
- Adjust the Consistency: Add the remaining water, one tablespoon at a time, until the dressing reaches your desired consistency, aiming for a thick drizzle.
- Taste and Tailor: Give it a final taste. Need more zing? Add a tiny splash more lime. Want it sweeter? Add a touch more maple syrup.
- Drizzle and Delight: Serve immediately or store in an airtight container in the fridge for up to 3 days. Shake well before each use.
Tips for a Fun Finish!
- Pair it with: A salad featuring mixed greens, toasted pecans or walnuts, crumbled vegan feta (if you like it tangy!), and sliced bell peppers.
- Not just for salads! Try using this as a zesty dipping sauce for spring rolls, drizzling it over steamed asparagus, or using it as a vibrant marinade for grilled tofu.
