A fresh spin on salads: Avocado, radish and walnut salad with carrot-miso dressing
The dressing is a real winner. You’ll be amazed at how raw carrot blends into something so creamy. This makes far more dressing than you’ll need, so store the rest in a sealed jar in the fridge for grilled veg, fish or chicken.
3 avocados, peeled, halved and stoned
100g mixed radishes, rinsed
30g toasted walnuts
large handful of chopped coriander or micro herbs (such as coriander or purple basil)
2 tbsp sunflower oil
1 tsp toasted sesame oil
2 tbsp Japanese rice vinegar
2 tbsp soy sauce
3 tbsp white miso paste
1 spring onion, roughly chopped
1 small garlic clove, roughly chopped
1 medium carrot, peeled and diced
1 tbsp grated fresh ginger root
2 tsp runny honey
- To make the dressing, place all the ingredients in a high-speed blender (such as a Nutribullet) and blitz until smooth. Check the seasoning: it should be salty and sweet in just the right balance.
- Cut the avocado halves into thick slices (irregular shapes with contrasting heights look striking). Arrange over a serving plate. Drizzle with a little dressing.
- Scatter the radishes over the avocado. Roughly break up the walnuts and sprinkle over the top, along with the herbs. Spoon over more dressing, serving a little extra on the side.