Avocado Salad with Carrot-Ginger Dressing
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.5 out of 5 stars
(200)
Ingredients
4 servings
- 1 large carrot, peeled and roughly chopped
- 1 small shallot, peeled and roughly chopped
- 2 tablespoons roughly chopped fresh ginger
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame seed oil
- 1/4 cup grape seed or another neutral oil
- 2 tablespoons water
- 1 small/medium head of lettuce (Bibb recommended)
- 1/4 red onion, thinly sliced
- 1 avocado, quartered and thinly sliced
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Preparation
Step 1
Make the dressing: Whiz the carrots, shallot, and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar, and sesame oil. While the machine is running, slowly drizzle in the grape seed oil and the water.
Step 2
Assemble salad: Trim and chop lettuce into small wedges. Arrange on a platter. Scatter onion and avocado on top. Sprinkle some flaky sea salt and black pepper over the salad if desired. Dollop with plenty of dressing and serve with remaining dressing on the side.
Step 3
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Chef's notes
This recipe yields 1 to 1 1/4 cups dressing.
The major changes made to the recipe were to increase the miso and sesame oil for more noticeable flavors.
The dressing has a strong bite from the fresh ginger and shallot.
The original recipe suggested a large shallot, a smaller one is recommended for a milder taste.
The recipe makes a lot of dressing, which can be used generously.
