Avocado Salad With Ginger-Carrot Dressing

"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"
 
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Ready In:
20mins
Ingredients:
11
Serves:
4
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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
  • 14 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
  • 14 red onion, thinly sliced
  • 1 avocado, cubed
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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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