This avocado salad with carrot ginger dressing is sure to become a favorite simple side salad for weeknight meals!
Just popping in with a quick recipe today! I'd do my usual bloggy thing and fill up webspace talking about the recipe, life, intuitive eating, yada yada, but I managed to slice my finger open making vegetarian banh mi's tonight, so this whole typing thing isn't going so well. I actually had to layer on two bandaids because it was bleeding so bad - eek!
Anyway, this carrot dressing is pretty addictively good and this salad is super simple. Serve it with seared fish or topped with quinoa to make a complete meal. Enjoy leftover dressing with blanched or raw vegetables as a snack or use as a dipping sauce for dumplings or spring rolls.
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Avocado Salad with Carrot-Ginger Dressing
Author: Rachael Hartley, RD, LD, CDE, CLT
Serves: Serves 4
- 1 carrot, peeled and chopped
- 1 1/2 inch piece of ginger, peeled and minced
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1/4 cup sesame oil
- 1 head butter lettuce, chopped, rinsed and dried
- 2 small avocados, peeled, pitted and thinly sliced
- Toasted sesame seeds
- Place all dressing ingredients except sesame oil in a blender. Blend on high and while motor is running, stream in sesame oil. Season with salt and pepper to taste.
- In a large bowl, toss together lettuce and avocado. Drizzle with carrot dressing and garnish with sesame seeds.