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Avocado Salad With Ginger-Carrot Dressing

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“an at-home version of the classic americanized ginger dressing found at most sushi joints in the US. I couldn't stop dipping vegetables in it! It is also vegan. Found on Smittenkitchen.com”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 large carrot, peeled and roughly chopped
  • 1 small shallot, peeled and roughly chopped
  • 2 tablespoons roughly chopped fresh ginger
  • 2 tablespoons sweet white miso
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 14 cup grapeseed oil (i used canola) or 13 cup other neutral oil (i used canola)
  • 2 tablespoons water
  • 1 medium heads of lettuce (i used green leaf) or 1 medium mixed greens
  • 14 red onion, thinly sliced
  • 1 avocado, cubed

Directions

  1. whiz the carrots, shallots, and ginger in a blender or food processor until finely chopped.
  2. scrape down the sides, add the miso, vinegar, and sesame oil. While the machine is running, slowly drzzle the grapeseed oil and water.
  3. Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with PLENTY of dressing and serve.
  4. I found this awesome as a dip for carrots, cucumbers and celery. I also think it would be a great marinade for fish, chicken or tofu.

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