Hibachi Ginger Salad Dressing

1. Add the carrots, celery stalk, yellow onion, ginger, ketchup or tomato paste, soy sauce or coconut aminos, sesame oil, and rice vinegar to a blender or food processor.

2. Blend for about 1 minute, or until the vegetables are finely chopped and the mixture is mostly smooth. Scrape down the sides as needed.

3. With the blender running on low, slowly drizzle in the avocado oil until the dressing is fully emulsified and creamy.

4. Taste and adjust as desired. Add a splash of rice vinegar for extra tang, a little soy sauce for more umami, or a teaspoon of water if you'd like a thinner consistency.

5. To assemble the salad, combine the chopped iceberg lettuce, sliced cucumber, sliced radishes, chopped Roma tomato, and shredded carrot in a large bowl.

6. Drizzle generously with the dressing and toss until evenly coated.