Recipe: Avocado salad with ginger-miso dressing

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Recipe: Avocado salad with ginger-miso dressing

Dietitian's tip: Four classic soy foods — tofu, soy milk, miso and soy sauce — flavor this creamy dressing. A perfect complement to the avocado in this salad, the dressing is equally delicious on sliced tomatoes or grilled salmon.

Serves: 6

Ingredients

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
  • 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)

Directions

To make the dressing, combine tofu, soy milk, ginger, soy sauce, miso and mustard in a blender or food processor. 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.

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