This salad dressing recipe comes from our friend Chef Sepi, who knows a thing or two about building bold flavor from clean ingredients. The star of the show is our naturally fermented Persimmon Vinegar, which brings a bright, fruit-forward acidity that pairs beautifully with the umami depth of coconut aminos and the richness of extra virgin olive oil.
Spirulina adds a subtle earthiness and a boost of plant-based nutrients, while fresh orange juice keeps things light and citrusy. It’s a dressing that works on everything — simple green salads, grain bowls, roasted vegetables, or as a marinade for proteins.
Mix it by hand for a more rustic texture, or blend it smooth for a creamy, emulsified finish. Either way, it comes together in under five minutes and keeps in the fridge for up to a week.
What Is Coconut Aminos — and Why Use It in a Dressing?
Coconut aminos is a soy-free, gluten-free alternative to soy sauce made from fermented coconut blossom nectar. It has a slightly sweeter, milder flavor than soy sauce, making it a great choice for dressings where you want umami depth without overpowering saltiness. You can substitute tamari, liquid aminos, or regular soy sauce if that’s what you have on hand — all work beautifully with Persimmon Vinegar.
Salad Dressing with Coconut Aminos (or Soy Sauce)
Ingredients
- ½ cup Persimmon Vinegar
- Juice of 1 orange
- ⅛ cup coconut aminos (can substitute tamari, liquid aminos, or soy sauce)
- 2 tsps spirulina
- ¾ cup extra virgin olive oil
- Salt
- 1–2 scallions chopped if mixing by hand, or ½ shallot if mixing in a blender
Instructions
- Mix all ingredients together either by hand or with a blender to make the dressing.
- Toss the salad with dressing and sprinkle with nutritional yeast.
What Does Spirulina Do in a Salad Dressing?
Spirulina is a blue-green algae packed with protein, B vitamins, iron, and antioxidants. In this dressing, it adds a subtle earthiness and a striking green color without a strong flavor — especially when balanced by the citrus and vinegar. It’s an easy way to sneak a serious nutrient boost into an everyday meal.
How to Use This Dressing
This vinaigrette is incredibly versatile:
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Toss with bitter greens like arugula, kale, or radicchio.
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Drizzle over roasted sweet potatoes or cauliflower.
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Use as a marinade for chicken, tofu, or salmon before grilling.
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Spoon over a grain bowl with quinoa, edamame, and shredded carrots.
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Keep a jar in the fridge all week — it holds well for up to 7 days.
