• 2 tbsp freshly squeezed lemon juice (or the equivalent of half a medium lemon)

• 2 tbsp White Miso

• 1 garlic clove, minced

• 2 tsp honey 

• 2 tbsp water (reserve extra and add more if the dressing is too thick)

• 3 - 5 fresh basil leaves, chopped (optional or substitute for any other fresh herbs you prefer)

• 2/3 cup toasted sesame oil

1. Combine all ingredients except the toasted sesame oil in a bowl

   • Pro-tip: Mixing will work here but for an emulsified creamier dressing, use an emersion blender 

2. Slowly drizzle in the toasted sesame oil and either whisk or blend (if using the emersion blender) until the dressing reaches the desired consistency and creaminess. 

Miso is a fermented food, similar to foods like yogurt and kimchi. This means it is a source of probiotics, beneficial bacteria, that support a healthy gut microbiome. A healthy microbiome supports nutrient absorption, digestion and boosts the immune system. Miso also contains B vitamins which support metabolism and boost energy production. 

Miso is a high sodium food with 634mg in 1tbsp. This is equivalent to 28% Daily Value based on a 2,000 calorie per day diet. Using Miso in moderation, such as diluted in salad dressings or soups, offers the opportunity to take advantage of the nutritional benefits this ingredient offers. 

If on a salt limited diet, such as the DASH diet, swap out full sodium miso for a low-sodium miso or try low sodium alternatives such as coconut aminos or nutritional yeast. 

Miso can be made with gluten containing grains, such as barley. There are gluten free options made with brown rice, which is the version I use, so be sure to check the ingredients closely when selecting the miso to meet your needs.

Some people may not be able to tolerate fermented foods, such as those on the FODMAP diet. Try swapping the miso paste with non-fermented low-FODMAP alternatives such as anchovy paste or nutritional yeast to maintain the umami flavor.