Spring Salad Dressings

Spring and early summer produce is abundant, greens-heavy, and easy to throw together into flavorful salads with minimal prep time. Here are a few of our favorite salad dressings that complement spring veggies exceptionally well.

Sesame Miso Vinaigrette

(adapted from this New York Times recipe)

• 2 medium garlic cloves, smashed with the side of a knife 1 small shallot or two scallions, roughly chopped
• 2 tablespoons soy sauce
• 4 tablespoons balsamic or red or white wine vinegar
• 1 tablespoon light miso paste
• 1 tablespoon dark brown sugar
• 1⁄2 cup neutral oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons toasted white or black sesame seeds

Whisk together the first 6 ingredients, and then continue stirring vigorously while drizzling in the oil. Fold in the sesame seeds before serving.

**Salad suggestions: leafy greens, bell peppers, mushrooms, asparagus

Tahini Lime Dressing

(adapted from this Key To My Lime recipe)

• 1⁄4 cup tahini
• Juice of 1 small (or 1⁄2 large) lime
• 1⁄2 tablespoon grated or minced ginger
• 1⁄2 tablespoon granulated sugar, maple syrup, or honey
• 1⁄2 teaspoon salt
• Water as needed for consistency

Stir together the first five ingredients, then add water, 1⁄2-tablespoon at a time until reaching desired consistency. Note: cold water actually works better than warm to help avoid tahini seizing/breaking.

**Salad suggestions: kale, broccoli, shaved carrots, pickled onions

Green Goddess Herb Dressing

(adapted from this Love and Lemons recipe)

• 1 cup whole milk Greek yogurt
• 1 cup parsley
• 1 cup mixed fresh herbs (cilantro, mint, dill, etc)
• 2 tablespoons chopped scallion greens or chives
• 2 tablespoons lemon juice, plus 1⁄2 teaspoon zest
• 1 tablespoon olive oil
• 2 teaspoons capers
• 1 clove garlic
• Salt and pepper to taste

Combine all ingredients in a food processor or blender and process until completely combined.

**Salad suggestions: Snap peas, radishes, hearty greens