Avocado salad with miso-ginger dressing and savoury granola

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.

Print Options:

Avocado salad with miso-ginger dressing and savoury granola