Wild Ginger Dressing

Serves 4-6
The Wild Ginger recipe is inspired by the dressing served over iceberg lettuce at many sushi restaurants, only it’s much better. It’s really light and fresh, with just a little bite from the ginger. You will need a blender to get the proper smooth consistency. Stored in a sealed container in the fridge, it will last at least two weeks. Careful with the amount of onion used, it can easily overpower the recipe.

Ingredients:
½ mild onion, chopped
½ cup cold pressed sunflower oil
1/3 cup rice vinegar
2 tablespoons filtered water
2 tablespoons minced fresh ginger
¼ stalk celery
1 tablespoon tamari or Braggs Liquid Aminos
1 ½ teaspoon raw, unrefined sugar
1 ½ teaspoon lemon juice
½ teaspoon sea salt
¼ teaspoon ground black pepper

Combine all ingredients in a blender and process until smooth.