Balanced Living
Spring Things - Ginger Orange Dressing
Posted by Arja on May 6 in Nutrition, Salads | Download a PDF of this Recipe
Spring is a bit slow to warm up this year, but it’s here. My garden is bursting with green things, the days are longer, and the air smells warmer. Oh, and those super annoying little black bugs, midges, are back in full force. Yup, spring is definitely here.
As the seasons change, so does our diet. Soups, stews, and other warm, comforting dishes are being replaced with more salads and grilled veggies as people rediscover their BBQs.
Because there is still a little chill in the air I love mixing raw and cooked foods together when making salads, and also use warming herbs and spices, like ginger, when cooking. Ginger is great in stir-fries, marinades, fresh juices and even smoothies! It’s also one of the star ingredients of the dressing recipe I’m going to share with you.
This Ginger Orange Dressing is a bit creamy, but still dairy-free, thanks to the addition of tahini. Tahini is a paste made from sesame seeds. It’s high in minerals like calcium, magnesium, iron, zinc, and copper. It’s also an excellent source of protein, lignans, fibre, and a few B Vitamins. The lignans in sesame seeds have been shown in research to have properties that can help lower total blood cholesterol levels. These little seeds pack a nutritional punch!
Consider using pumpkin seed oil (packed with zinc!), or flax oil (very high in omega-3 fattys acids) to boost up the nutritional value of this delicious dressing. If you use either of those oils, only use the dressing on cold salads, or drizzle on cooked veggies, do not use as a marinade to cook meat or fish as the heat will destroy the good fats.
Ginger Orange Dressing
1/3 cup oil (I prefer pumpkin seed or flax, but olive oil will work fine)
3/4 cup orange juice (juice from 3 oranges)
1 small shallot
1 tsp honey
1 tsp fresh grated ginger
2 tbsp tahini paste
Blend all ingredients in a blender or with an immersion blender until smooth. Serve on salads, or drizzle over cooked veggies. Store in a glass jar in the fridge for up to a week.
This dressing is great on any salad, but is particularly good with:
- a cold salad with roasted beets, walnuts, carrots, and feta/goat cheese
- drizzled over grilled veggies like asparagus and zucchini
-mixed in with a quinoa salad that includes grilled veggies
-anything that includes grilled salmon
Enjoy!
