Carrot-Ginger Dressing (on Avocado Salad)
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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!
Ingredients
Dressing
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!
Instructions
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!
