Trying to eat healthy has its benefits. Like when you try something that you never would have if you didn’t think it’s good for you and it turns out to be delicious. This is a salad that I go to whenever I want to feel virtuous and eat a salad but the thought of eating greens dressed with oil and vinegar seems so boring. Don’t think about using just one or two teaspoons of this dressing, you want to dress your salad liberally, don’t be shy, pour it on! The recipe makes more dressing that you will probably need but that’s okay, you can use the extra as a dip with some crudites or toss it with some soba noodles and red cabbage for a light lunch.
Avocado salad with carrot ginger dressing
adapted from Martha Stewart
- 2 medium peeled and grated carrots
- 1 small chopped shallot
- one 2-inch piece peeled and chopped ginger
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1/4 cup water
- 1/4 cup vegetable oil
- salt and pepper to taste
- 1 head of bibb lettuce
- 1 avocado
- 1 bunch radishes
- 1 cup edamame
- Process carrots, shallot, ginger, miso, vinegar, sesame oil and water in a food processor or blender until smooth.
- With the machine running, slowly add vegetable oil. Season with salt and pepper.
- To assemble the salad. Break up the lettuce and divide among four plates. Quarter the radishes and add them with the edamame to the salad. Dice the avocado and scatter over the top. Drizzle dressing over the top of the salad or serve on the side in a small bowl.