Recipe: Avocado salad with ginger-miso dressing

Apr 3 10:49am | Abby McWaters, Registered Dietitian | @amcwaters

Written by Chloe Loersch, Mayo Clinic dietetic intern

Put some spring in your step by trying a new and interesting salad! Enjoy it as an entrée or a as a side paired with grilled salmon or chicken.

Number of servings: 6

Serving Size: About 1 1/2 cup


Salad dressing:

  • 1/3 cup plain silken tofu
  • 1/3 cup low-fat plain soy milk
  • 1 tablespoon peeled and minced fresh ginger (or substitute ground ginger)
  • 1 ½ teaspoons low-sodium soy sauce
  • 1 teaspoon light miso
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh cilantro (or substitute dried cilantro)
  • 1 tablespoon chopped green onion, including the tender top


  • 1 small avocado, pitted, peeled and cut into 12 thin slices
  • 1 tablespoon fresh lemon juice
  • 12 ounces lettuce (about 10 cups)
  • 1/4 cup chopped red onion
  • 1 green onion, including the tender top, thinly sliced on the diagonal
  • 1 tablespoon chopped cilantro (or substitute dried cilantro)

Directions: For the dressing, blend together the tofu, soy milk, ginger, soy sauce, miso, and mustard until smooth. Pour into a bowl and add cilantro and green onion. Refrigerate for at least 1 hour.

For the salad, combine the lettuce, red and green onions, and cilantro. Add the avocado. Add enough dressing to lightly coat the salad and serve.

Nutritional analysis per serving:

  • Calories 72
  • Total Fat 4 g
  • Saturated fat 0.5 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 124 mg
  • Total carbohydrate 6 g
  • Dietary fiber 3 g
  • Added Sugars 0 g

Print this recipe: Avocado salad with ginger-miso dressing - Mayo Clinic 

For more recipes like this, visit Mayo Clinic Healthy Recipes

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