The following is a guest post by Kate Gavlick, a nutritionist with a master’s degree in nutrition, peanut butter addict, writer, and photographer. You can find Kate's blog here.
One of my favorite, and truly unique ways, to enjoy zesty Health-Ade kombucha is to use it to make salad dressing. With a flavor that truly pops, kombucha is a fun way to make any salad dressing just a little more exciting – and probiotic rich.
Now that the weather is finally staring to feel a little more Spring-like, a zesty salad is the perfect lunch or dinner on sunny days. I like to make a big jar of this dressing to have on hand throughout the week – but feel free to make a double batch if you go through it as fast as I do!
This kombucha-enriched vinaigrette dressing is delicious on spring greens salads with roasted vegetables, fresh herbs, beans or lentils, avocado, fresh veggies, and a cooked protein of choice. I also like adding some orange segments (blood orange segments for bonus points!) for an extra POP of orange goodness, vitamins, and minerals.
In this vinaigrette recipe, I’m using Health-Ade’s Blood Orange Carrot Ginger kombucha, but any other flavor of kombucha will do. With a robust ginger, orange, and carrot flavor, this kombucha is an ideal replacement for standard vinegar in vinaigrette dressing recipes. And, it gives a hint of more freshness, too.
Simply combine kombucha with high-quality extra virgin olive oil, a pinch of sea salt and black pepper, sweet raw honey, and a finely minced clove of garlic. Whisk until dressing is smooth and well combined. Drizzle vinaigrette on all your spring salads for the perfect hint of zest and flavor!
Blood Orange-Carrot-Ginger Kombucha Vinaigrette Dressing
Yields 1 small jar of dressing
Combine all ingredients in a small jar and whisk vigorously to combine. Taste dressing and season with more salt and pepper, if desired. Dressing will keep in an airtight jar in the refrigerator for up to five days.
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