Recipe: Avocado salad with ginger-miso dressing

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

Ingredients

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

Salad:

• 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

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For more recipes like this, visit Mayo Clinic Healthy Recipes