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Carrot-Ginger Dressing (on Avocado Salad)

  • Author: Meagan


Adapted from Smitten Kitchen, this is all about this dip/sauce/dressing!! but we all agree avocado on your salad is absolutely required.  In our case, avocado and cucumber were what I had on hand but any salad that you threw together would be greatly lifted up by this amazingness – enjoy!




1 large carrot, roughly chopped – I also simmered mine for a few minutes, then used the ‘carrot water’ when blending – par cooking the carrot isn’t necessary though

1 small shallot (or 2+ tablespoons white or yellow onion – I also rinsed mine until boiling water to tame some of the bite)

1 T. roughly chopped fresh ginger – the original recipe calls for 2 tablespoons, you decide

2 T. EACH white miso, rice vinegar AND sesame oil

1/4 c. vegetable oil – I used avocado oil

2 T. water – or a bit more if needed

flaky salt and freshly ground pepper to sprinkle on your salad before you drizzle on the dressing

Salad Assembly Ideas – sliced avocado, chopped romaine, butter or Bibb lettuce, sliced cucumbers, chopped green onion, thinly sliced red onion or pickled red onions, thin slices of different colored carrots – sesame seeds are also suggested!


Pulse together all of the dressing ingredients in a high-powered blender or food processor and taste for seasonings.  Add water as needed to get a consistency that you prefer.

Arrange your salad idea(s) on a platter or individual plates, sprinkle all with flaky salt and freshly ground pepper, then liberally apply the dressing as you wish, making sure to have extra available on the side!



From Meagan's Kitchen

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