Avocado Salad with Creamy Miso Dressing

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Avocado Salad with Creamy Miso Dressing

A recreation of one of the best Japanese avocado salads ever.

Prep Time15 mins

Cook Time0 mins

Course: Salad

Cuisine: Japanese

Keyword: japanese avocado salad, miso avocado salad

Servings: People

Calories: 294kcal

Author: Katie Workman

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 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 on 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

Note:

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.

Also, I have been finding as many ways to use this ginger syrup as possible – the ginger flavor is delicate, and is has a honey-like sweetness, so if you are so inclined, use it instead of the honey, and do let me know if you love it.

Nutrition