Avocado and Tomato Salad with Miso Dressing
The tomato and avocados are merely a starting point for using this delicious dressing.
It goes with sturdy vegetables and greens, and can be a dip or sauce. You’ll find a myriad of ways to use it.
Makes 4-6 servings
2 tbsp. white or yellow miso
2 tbsp. rice vinegar
2 tbsp. toasted sesame oil 6 tbsp. vegetable oil
2 tbsp. water
1 cup shredded carrot
1 shallot, chopped
1 tbsp. minced fresh ginger
2 avocados, peeled and quartered 2 large tomatoes cut into 8 wedges each
2 shallots, thinly sliced
Place the miso, vinegar, oils and water into a blender. Buzz until smooth. Add the shallot and ginger and buzz until smooth. The dressing is best made a few hours in advance to let the flavours mingle. Keeps for 1 week, covered and refrigerated.
Arrange the avocados and tomatoes on a platter or individual plates. Drizzle with the dressing and sprinkle with the shallots. You may have more dressing than you need. Serve immediately.