Roughly chop all the produce. Place in the blender.
Add all other ingredients to the blender. If you are sensitive to sodium, start with 1 tablespoon of soy sauce. You can always add more if needed.
Cover the blender and turn on high. Puree until smooth.
Taste, then add more soy sauce if desired.
Refrigerate until ready to serve.
This recipe makes approximately 2 cups.The dressing can be made up to 4 days in advance. Refrigerate until ready to use, then shake well before serving.Oil Options: You can use any flavorless oil in this recipe. Sometimes I add ¼ cup canola oil, and 1 tablespoon sesame oil to boost the flavor, but the sesame oil is not necessary.