Oh the summer salad! Oh ginger! Oh sweet, sweet carrots! Oh… oh… ahhhvocado. Oh, Smitten Kitchen! The original post suggests varying the ginger to your taste. I am a 2T ginger woman, fo sho. Keeping this dressing on hand is wonderful. It reminds me of Natalia Rose’s Liquid Gold Elixir.
Avocado Salad with Carrot-Ginger Dressing
Adapted from Gwyneth Paltrow’s GOOP.com
Serves 4, with dressing to spare
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water
1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered
Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.
Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.