the taste space

Avocado Salad with Carrot-Ginger Dressing

Posted in Appetizers, Salads by janet @ the taste space on June 23, 2010


I have a love/hate relationship with restaurants. I love trying new foods, but hate the heavy cost, of both funds and calories, that typically go hand-in-hand with restaurant meals. Plus, as I get more adventurous in the kitchen, I feel that I can make it better, cheaper, and healthier if I have the time to experiment. A year ago, I thought Japanese cuisine was impossible to make in my own kitchen, but after getting a few staples, it is easy to make tasty Japanese meals at home.

This post is all about the carrot-ginger-miso appetizer salad you find ubiquitously in Japanese restaurants. I never thought of making it myself until I saw it on Smitten Kitchen, who proclaimed it to be the best salad after adapting it from Gwyneth Paltrow’s GOOP.com. Whiz together a couple of ingredients in your food processor or blender and you have a silky, spicy, creamy, zesty and salty dressing in one. Use it to top lettuce and avocado for a wholesome, delicious, complex veggie treat prior to your main meal.


This is my submission to this month’s Veggie/Fruit A Month featuring avocados, to this week’s Weekend Wellness, to this month’s Vegetable Marathon featuring carrots as well as to Deb for this week’s Souper Sundays (which also includes salads).

Avocado Salad with Carrot-Ginger Dressing

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

1 small/medium head of lettuce or mixed greens of your choice (I used Romaine)
1/4 red onion, thinly sliced
1 avocado, quartered

1. 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 oil and the water.

2. Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

Serves 4, with dressing to spare.

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7 Responses

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  1. Priya (Yallapantula) Mitharwal said, on June 23, 2010 at 12:18 AM

    Lovely looking salad Janet, thanks for sending it to my event :)

  2. DebinHawaii said, on June 27, 2010 at 8:25 PM

    Beautiful salad. I have a similar dressing I use on tuna burgers–yum! Thanks for sending it to Souper Sundays. ;-)

  3. [...] with Carrot Ginger Dressing (adapted from Tastespace) Print this [...]

  4. scrumptious said, on July 2, 2010 at 4:47 PM

    I am eager to try this recipe. I recently made a different recipe for this dressing and it came out terrible! So hopefully I’ll have better luck with yours!

  5. [...] What should I do with them? I didn’t want to make guacamole. I wasn’t prepared to produce a salad with them. In Australia I learned how amazing avocado is in sandwiches or hamburgers, but [...]

  6. [...] few years ago I made a different avocado salad with a carrot-ginger dressing. It was an appetizer, a starter to a potluck with friends. This time, I made this as my meal. I [...]

  7. [...] I have another carrot dressing for you. (Another hummus recipe is in the queue, no worries). This no-oil carrot [...]


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