This vinaigrette is versatile — you can use it as a salad dressing, or as a marinade for the protein source of your choice! I chose to drizzle it on a salad with cucumbers, grape tomatoes, avocado, cilantro, and roasted garnet yam, all over a bed of crunchy romaine lettuce.
Sesame Soy Vinaigrette
makes about 1 cup
1 Tbsp. finely minced fresh ginger
1 large clove garlic, pressed
1/3 C. unseasoned rice wine vinegar
1/3 C. vegetable oil
1 1/2 tsp. sesame oil
2 Tbsp. soy sauce (or tamari, which is gluten free)
2 Tbsp. agave syrup
2 Tbsp. toasted sesame seeds
Combine ingredients in a jar or tupperware. Shake to mix.