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Avocado salad with miso-ginger dressing and savoury granola

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

 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

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.


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.


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.

Nutrition Facts

Servings 0