Carrot and Ginger Dressing

This fresh and delicious dressing is a lightened up version of what you get at your local Japanese restaurant. This dressing focuses on the freshness of the carrots and ginger and adds an wonderful zing to salads, fish or grilled meats. Here is served it with a simple salad of leafy greens, tomatoes, cucumbers and avocados. This batch will keep in the fridge for a few days so don't limit yourself to just one use! It is that delicious, you will keep going back for me.

Makes about 1 cup

1 cup chopped carrots

1/4 cup peeled and chopped fresh ginger

1 small shallot chopped

1 tbsp soy sauce

1/3 cup canola oil or avocado oil

1/2 cup rice wine vinegar

salt and pepper to taste

In a blender or food processor add all ingredients. Depending on the dryness of your carrots you may have to add more liquid until this has a smooth consistency with some very fine chunks of carrots. Drizzle in more oil and vinegar as needed. Season to taste with salt and pepper.