Avocado salad with ginger-miso dressing

 

By Mayo Clinic Staff   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  

Ingredients

For the dressing

1. 1/3 cup plain silken tofu
2. 1/3 cup low-fat plain soy milk (soya milk)
3. 1 tablespoon peeled and minced fresh ginger
4. 1 1/2 teaspoons reduced-sodium soy sauce
5. 1 teaspoon light miso
6. 1 teaspoon Dijon mustard
7. 1 tablespoon chopped fresh cilantro (fresh coriander)
8. 1 tablespoon chopped green (spring) onion, including tender green top
9. 1 small avocado, pitted, peeled and cut into 12 thin slices
10. 1 tablespoon fresh lemon juice
11. 12 ounces mixed baby lettuces
12. 1/4 cup chopped red onion
13. 1 green (spring) onion, including tender green top, thinly sliced on the diagonal
14. 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.

Nutritional analysis per serving

• Total carbohydrate 7 g
• Dietary fiber 3 g
• Sodium 131 mg
• Saturated fat 1 g
• Total fat 5 g

• Cholesterol 0 mg
• Protein 3 g
• Monounsaturated fat 3 g
• Calories