He does not like avocado in his salads as the "fat" although he does like pesto, curry pea edamame salad and his homemade pastrami (haha).
The togarashi dressing I made the other day is a little too spicy. It actually gets spicier the longer it sits in the refrig until by day 5 it was much too spicy for my taste buds.
I adjusted a recipe for a raisin balsamic vinaigrette and took advantage of the extra basil I had after making this week's pesto. The handfuls of basil makes the dressing look like green goop or a pesto shake, but I like it.
1/4 cup white balsamic vinegar
1/4 cup white wine vinegar (the original recipe calls for 1/2 a cup of white balsamic vinegar but I ran out of my white balsamic)
1/2 cup water
1/4 cup raisins
1 large clove garlic
3 fists of basil leaves chopped up
3 tsp fresh oregano or 1 tsp dried
1 T lemon juice
2 tsp Chia seeds
1 tsp miso
Put it in a Vitamix or other high speed blender and whir it up.
I will try this again with 1 T of dijon or 1 tsp of tahini next time.