Avocado Salad w/ Ginger-Miso Dressing

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Serves: 6


For the dressing:


  • 1/3 cup plain silken tofu
  • 1/3 cup low-fat plain soy milk (soya milk)
  • 1 tablespoon peeled and minced fresh ginger
  • 1 1/2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon light miso
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh cilantro (fresh coriander)
  • 1 tablespoon chopped green (spring) onion, including tender green top

For the salad:

  • 1 small avocado, pitted, peeled and cut into 12 thin slices
  • 1 tablespoon fresh lemon juice
  • 12 ounces mixed baby lettuces
  • 1/4 cup chopped red onion
  • 1 green (spring) onion, including tender green top, thinly sliced on the diagonal
  • 1 tablespoon chopped fresh cilantro (fresh coriander)



To make the dressing, in a blender or food processor, combine the tofu, soy milk, ginger, soy sauce, miso and mustard. Process just until smooth and creamy. Transfer to a bowl and stir in the cilantro and green onion. Cover and refrigerate for at least 1 hour.

In a small bowl, toss the avocado slices in the lemon juice to prevent browning. Set aside. In a large bowl, combine the lettuces, red and green onions, and cilantro and toss to mix.

Add 2/3 of the dressing and toss lightly to coat. Divide the salad among individual plates. Arrange 2 avocado slices on top of each portion in a crisscross pattern. Top each avocado cross with a dollop of the remaining dressing. Serve immediately.




Avocado Salad w/ Ginger-Miso Dressing

Nutritional Analysis

(per serving)

Calories 76
Fat  5 g
Saturated Fat  1 g
Protein  3 g
Carbohydrates  7 g
Fiber  3 g
Cholesterol  0 mg
Sodium  131 mg

Copyright © Mayo Foundation for Medical Education and Research.  All rights reserved.  Used with permission from MayoClinic.com.

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