Avocado salad drizzled with a carrot and ginger vinaigrette

Vibrant Avocado Salad Drenched in a Zesty Carrot-Ginger Dressing

Yield: 4 servings with some extra dressing Time: 20 minutes

Ingredients for Dressing

• 1 large carrot, peeled and chopped
• 1 small shallot, peeled and chopped
• 2 tablespoons fresh ginger, roughly chopped
• 2 tablespoons white miso
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1/4 cup neutral oil (like grape seed)
• 2 tablespoons water

Ingredients for Salad Assembly

• 1 small to medium head of lettuce
• 1/4 red onion, thinly sliced
• 1 avocado, quartered and delicately sliced

Cooking Instructions

Prepare the Dressing

Start by blending the carrot, shallot, and ginger in a blender or food processor until finely minced. Once that’s done, scrape down any bits that may cling to the sides. Next, incorporate the miso, rice vinegar, and sesame oil. With the appliance still running, gradually pour in the neutral oil and then the water until you achieve a smooth consistency.

Assemble the Salad

Carefully chop the lettuce into bite-sized wedges and place them on a serving platter. Arrange the sliced onions and avocados on top. For an extra hint of flavor, add a sprinkle of flaky sea salt and freshly cracked black pepper. Generously dollop your vibrant dressing over the top, reserving some for serving on the side. Feel free to get creative—adding strips of purple and yellow carrots or a sprinkle of chives can give your salad a colorful touch. A dash of toasted black and white sesame seeds can also add a delightful finishing touch!