Kiwi Ginger Dressing
This Vitamin C-packed dressing tastes great with a steak salad and helps your body in many ways.
Equipment
- 1 chef's knife
- 1 large cutting board
- 1 blender or food processor
- 1 medium stainless steel mesh strainer
- 1 medium bowl
Ingredients
- 2 kiwi fruit peeled and roughly chopped
- 1 inch fresh ginger root peeled and steamed in microwave for 10 seconds
- 1 clove garlic chopped
- ¼ tsp salt
- 1 tbsp honey
- 1 tbsp red wine vinegar
- ¼ cup olive oil
Instructions
- Blend kiwi and ginger in a blender or food processor until almost smooth. Strain mixture through a metal mesh strainer into a bowl to get out any fibers that did not break down. Put strained kiwi ginger mixture back into the blender or food processor.
- With the chopped garlic on the cutting board, pour salt on top and use the flat side of the knife to smash the salt into the garlic several times to form a paste. You will have to scrape the garlic salt mixture into a mound 1 to 3 times and smash the mixture down to create a smooth paste.
- Add the garlic salt paste, honey, vinegar, and olive oil to the blender or food processor and blend until well combined. Serve on a salad or use as a marinade for meat or chicken. Makes enough dressing for 4 main dish salads.
Video
Notes
Tips and Tricks
Will this work with golden kiwi?
Yes it will. I suggest starting with less honey (1 teaspoon) and adding more honey to taste up to 1 tablespoon since golden kiwi is sweeter.
What if I don’t have fresh ginger?
I keep ground ginger in my pantry just in case I forget to buy ginger at the grocery store or don't have any in my freezer. Start with ⅛ teaspoon ground ginger. Add more, up to ½ teaspoon. The reason for the variation is because the width and age of fresh ginger will impact the strength of the flavor.
How long does this dressing keep in the refrigerator?
It keeps for up to 5 days. If you started with really ripe kiwis, the dressing would last for up to 3 days.