I found this Avocado Salad with Carrot-Ginger Dressing recipe over at the Smitten Kitchen, but it’s original format came from Gwyneth Paltrow’s GOOP. I added some edamame for protein and a few extra bits to fill it out. If you prefer a little more bite, be generous with the ginger.

Avocado Salad with Carrot-Ginger Dressing

Author: Well Vegan
Prep Time: 15 mins
Total Time: 15 mins
Yield: 4

Ingredients

Dressing:

1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tbsp. roughly chopped fresh ginger
2 tbsp. sweet white miso
2 tbsp. rice vinegar
2 tbsp. toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tbsp. water

Salad:

1 small/medium head of lettuce or mixed greens
1/4 red onion, thinly sliced
1 avocado, quartered
1/2 cup edamame
1/4 cup sliced mushrooms
1/2 cucumber, diced

Instructions

Blend 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 grapeseed oil and the water.
Divide the lettuce among four bowls, add some of the onion, avocado, edamame, mushrooms and cucumber. Drizzle with plenty of dressing and serve.