Avocado Salad With Ginger-Carrot Dressing
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
- 1⁄4 cup grapeseed oil (i used canola) or 1/3 cup other neutral oil (i used canola)
- 2 tablespoons water
- 1 medium heads of lettuce (i used green leaf) or 1 medium mixed greens
- 1⁄4 red onion, thinly sliced
- 1 avocado, cubed
directions
- whiz the carrots, shallots, and ginger in a blender or food processor until finely chopped.
- scrape down the sides, add the miso, vinegar, and sesame oil. While the machine is running, slowly drzzle the grapeseed oil and water.
- Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with PLENTY of dressing and serve.
- 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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