Lunch

Avocado salad with miso-ginger dressing and savoury granola

Avo Salad with Miso Ginger dressing
  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 10 minutes
  •       

Ingredients

4 ripe Hass avocados
Watercress sprigs, to serve
Savoury granola
¼ cup coarsely chopped natural almonds
2 tbsp pepitas
2 tsp each black sesame seeds and white sesame seeds
2 tbsp tamari
Miso-ginger dressing
1 ½ tbsp white miso
1 ½ tbsp rice vinegar
1 tbsp tamari
Juice of 1 lime, or to taste
1 tbsp finely grated ginger
1 garlic clove, finely chopped
2 tbsp vegetable oil or grapeseed oil

Method

1

To make the savoury granola, preheat oven to 180C and line a baking tray with baking paper. Combine ingredients in a bowl, mix well to combine then spread on the prepared tray in an even layer. Bake, stirring occasionally, for 8-10 minutes until evenly toasted. Cool completely and store in an airtight container for up to 1 week.

2

To make the miso-ginger dressing, whisk miso, rice vinegar, tamari and lime juice in a bowl until smooth. Add ginger, garlic and oil, whisk to combine, then thin to a drizzling consistency if necessary with cold water.

3

Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut into wedges, arrange on a serving platter and drizzle with miso-ginger dressing to taste. Scatter with watercress sprigs and savoury granola to taste and serve.

Ingredients

 4 ripe Hass avocados
 Watercress sprigs, to serve
Savoury granola
 ¼ cup coarsely chopped natural almonds
 2 tbsp pepitas
 2 tsp each black sesame seeds and white sesame seeds
 2 tbsp tamari
Miso-ginger dressing
 1 ½ tbsp white miso
 1 ½ tbsp rice vinegar
 1 tbsp tamari
 Juice of 1 lime, or to taste
 1 tbsp finely grated ginger
 1 garlic clove, finely chopped
 2 tbsp vegetable oil or grapeseed oil

Directions

1

To make the savoury granola, preheat oven to 180C and line a baking tray with baking paper. Combine ingredients in a bowl, mix well to combine then spread on the prepared tray in an even layer. Bake, stirring occasionally, for 8-10 minutes until evenly toasted. Cool completely and store in an airtight container for up to 1 week.

2

To make the miso-ginger dressing, whisk miso, rice vinegar, tamari and lime juice in a bowl until smooth. Add ginger, garlic and oil, whisk to combine, then thin to a drizzling consistency if necessary with cold water.

3

Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut into wedges, arrange on a serving platter and drizzle with miso-ginger dressing to taste. Scatter with watercress sprigs and savoury granola to taste and serve.

Avocado salad with miso-ginger dressing and savoury granola

You may also like to try...