Avocado Salad with Creamy Miso Dressing
A recreation of one of the best Japanese avocado salads ever.
Servings: 4 People
Ingredients
- 1 1-inch piece fresh ginger (peeled)
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 2 tablespoons white miso paste
- 1 tablespoon lemon juice
- 1 teaspoon Ponzu sauce or rice vinegar (see Note)
- 1 tablespoon honey (see Note)
- ½ teaspoon minced garlic
- freshly ground black pepper (to taste)
- 4 cups mixed baby greens (or shredded romaine)
- 2 Hass avocados
Instructions
- In a blender of a food processor, combine the ginger, oil, water, miso, lemon juice, Ponzu or rice vinegar, honey, garlic, and pepper.
- Pile the greens in four small places. Cut the avocados in half, remove the peel, and slice the halves crosswise into 1/4-inch pieces. Fan out each avocado half over the greens, and drizzle the dressing evenly over each avocado and the lettuce. (Yes, it seems fussy, but it looks awesome, and that’s how they do it at Japonica, and that’s how I’m doing it at my house.)
Notes
- Instead of doing a combo of the rice vinegar and the lemon juice or Ponzu, go ahead and choose just one of these items and use 2 tablespoons. You will still get a wonderful dressing, just with fewer ingredients.
- Ponzu sauce is available in Asian markets and in the Asian aisle of many well-stocked supermarkets.
Nutrition
Calories: 294kcal | Carbohydrates: 17g | Protein: 4g | Fat: 26g | Saturated Fat: 11g | Sodium: 363mg | Potassium: 574mg | Fiber: 7g | Sugar: 6g | Vitamin A: 601IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg