Carrot-Ginger Dressing with Avocado Salad

Here’s another great recipe I found on Smitten Kitchen, which she adapted from Gwyneth Paltrow’s GOOP.com

This is one of my favorite ways to dress up salad; it’s got great color and a real kick from the fresh ginger and shallots. Remember, ginger has anti-viral, fungal and bacterial properties as do the members of the onion family.  Carrots are full of vitamins A, B and C as well as potassium, so put down the supplements and eat a salad!  This will make a lot but you’ll go through it faster than you’d expect.

Carrot ginger dressing from the Smitten Kitchen!

Serves 4, with dressing to spare….

1 large carrot, peeled and roughly chopped

1 small shallot, peeled and roughly chopped

2 tablespoons roughly chopped fresh ginger

2 tablespoons white miso

2 tablespoons rice vinegar

2 tablespoons toasted sesame seed oil

1/4 cup grapeseed or another neutral oil

2 tablespoons water

1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice

1/4 red onion, thinly sliced

1 avocado, quartered

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil.

While the machine running, slowly drizzle in the grape seed oil and the water. Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

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