Matcha Tiramisu with 50/50

Matcha Salad Dressing

Vinaigrette with an earthy twist.

Fresh, vibrant, and packed with antioxidants — the easiest way to elevate any salad! Made with natural ingredients, no artificial additives, gluten-free, vegan friendly, and made in minutes.

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice (or rice vinegar)
• 1 tbsp maple syrup or honey (optional)
• 1 tsp Dijon mustard
• 1/2 tsp garlic, minced (or 1/4 tsp garlic powder)
• 1/2 tsp matcha powder (ceremonial grade)
• 1/4 tsp sea salt
• Freshly ground black pepper, to taste
• 2–3 tbsp water (to thin, as needed)

Instructions

1. Whisk the base: In a small bowl or jar, whisk together lemon juice, Dijon mustard, maple syrup, and garlic.
2. Add matcha: Sift in matcha powder to avoid clumps. Whisk until smooth and well combined.
3. Emulsify: Slowly whisk in olive oil until the dressing is creamy and emulsified (or shake in a jar with a tight lid until smooth).
4. Adjust & thin: Add water, 1 tablespoon at a time, until you reach your desired consistency.
5. Season: Add salt and pepper to taste. Adjust lemon or sweetener if needed.
6. Serve: Drizzle over your favorite greens, grains, or veggie bowls. Enjoy fresh!

Makes about: 1/2 cup

Dr. Kesha's Tip: Matcha adds antioxidants and a beautiful green color without overpowering the other flavors!