Crisp Avocado Salad with Carrot-Ginger Dressing

Clean. Cleansing. Refreshing. The exact kind of salad for this time of year. One of my favorite places to get sushi will always be Blue Ribbon Sushi in NYC. I used to go there weekly and now I have to wait for my visits. They have the best simple house salad that I have ever found at a Japanese restaurant. Crisp lettuce, creamy avocado, and a clean carrot-ginger kick from their signature dressing. This is my take on their house salad. Make it a detox dinner by serving with my VEGGIE NORI ROLLS.

Crisp Avocado Salad with Carrot-Ginger Dressing

Recipe adapted from

{Yield: 4}

1 small head of lettuce, or Heirloom variety mix, torn into bite-sized pieces

1 avocado, pitted and diced

cherry tomatoes, halved

2 scallions, thinly sliced

Gomashio*, or toasted sesame seeds

1 large carrot, peeled and grated (approximately 1 cup)

1 small shallot, peeled and chopped

2 Tbsp ginger, peeled and chopped

2 Tbsp sweet miso

2 Tbsp rice vinegar

1 Tbsp toasted sesame oil

1/4 cup grapeseed oil, or other neutral oil

2 Tbsp water

Place the carrots, shallot and ginger in a blender or food processor and pulse until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. Slowly drizzle the grapeseed oil and the water in while the machine is running until well-combined. Divide the lettuce among four bowls. Add in the tomatoes, avocado and scallion. Drizzle with lots of dressing and top with Gomashio or toasted sesame seeds.

*Gomashio is a dry condiment used in Japanese cuisine, often sprinkled on salads, rice and soups. Gomashio is made from sesame seeds and salt. Healthier version are made with less salt and added seaweed. Best when made homemade, but also sold commercially. Purchase HERE!

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