Avocado Salad with Creamy Miso Dressing

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

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

Directions

make the dressing

In a blender of a food processor, combine the ginger, oil, water, miso, lemon juice, Ponzu or rice vinegar, honey, garlic, and pepper.

build the salad

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.)

Nutrition

• Calories: 294 kcal
• Total Fat: 26 g
• Saturated Fat: 11 g
• Sodium: 363 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 7 g
• Total Sugars: 6 g
• Protein: 4 g