Korean-Style Salad Dressing

In response to a number of requests for more simple nutrient-dense meal ideas, I’ll be posting more photos of meals I whip up throughout the week. They won’t all be pretty to look at, just ideas for the pragmatic.

Here, a salad with a bunch of field greens, cucumber slices sweet bell pepper, and avocado, topped off with organic eggs and dressed with a Korean-style dressing made by whisking together 1 part soy sauce, 1/3 part sesame oil, and 1/2 to 1 part rice vinegar depending on your preferred level of tang.