Lemon wasabi dressing (for poke bowls and non-leafy salads)

Recipe derived from here.

Ingredients:
1 tbsp extra virgin olive oil
1 tbsp honey
1.5 tbsp soy sauce
1/2 tbsp toasted sesame oil
1/2 tbsp vinegar (rice or white distilled)
2 tbsp lemon juice
1/2 tbsp minced garlic
wasabi (0.5 - 1 tbsp depending on how strong your wasabi is)

I used this dressing for my poke bowl (goes AMAZING with avocado and cucumber), a quick cucumber and broccoli side salad, and pasta salad (again, with cucumber slices).

I don't think this dressing would go very well with heavily leafy salads because of just how liquidy it is. If I ran it through a food processor to emulsify everything together, I think it'd be fine for leafy salads then. But if we're just dumping everything into a bowl and giving things a real quick mix, then I wouldn't recommend using this for leafy salads.

It's definitely more for salads/dishes that have bulkier, chunkier components.