For about 2 portions. This is not an exact science and the following quantities are based on a spoon that holds about 1 tbsp per spoonful.
2 tbsp pumpkin seed butter
1 tbsp avocado oil
1 tbsp olive oil
a dash of sesame seed oil
Mirin to taste
4 tbsp apple cider vinegar
Pink rock salt to taste
a ceramic bowl
a spoon that holds about 1 tbsp per spoonful
1. Spoon pumpkin seed butter in the bowl. Try to break down any lumps with the back of the spoon in a circular motion. Keep moving the spoon and add the oils successively, mixing well between additions to make the dressing as homogeneous as possible – it should have the consistency of a runny cake batter. If the oils are not evenly distributed in the pumpkin seed butter, the dressing will not hold together later on.
2. Add 1 spoonful of mirin first. Mix well in the same circular motion as before. The dressing should thicken a bit and change in colour. Add another spoonful of mirin if the dressing is still runny. (Or omit that last spoonful if you don’t like mirin.)
3. This is the tricky part: add all of the vinegar and start mixing the dressing as vigourously as you can with the spoon, in the same way you would use a whisk. The dressing will emulsify into a creamy texture. Add salt and stir to mix. Use the dressing immediately after making.