This Miso-Ginger Avocado Fennel Salad is absolutely dreamy. Packed with gut-healing crispy veggies and probiotics, that you’ll keep making this over and over again. It’s plant-based and gluten-free.
I don’t know about you but I am obsessed with any Asian-Inspired salad. This one has a miso-ginger dressing that is out of this world delicious and can certainly be used on any raw or cooked veggies and even a protein of choice. Making a plant-based veggie bowl, use this dressing.
This salad makes 4 amazing side salads but if you are looking to enjoy it as a min dish for lunch or dinner, it’ll serve 2 people.
Make Ahead
This whole salad EXCEPT the avocados can be prepped ahead of time. Simply slice all the veggies and store them in an air-tight container until ready to use. You can make the dressing a few days in advanced and store it in the fridge and use over pretty much anything. So so good.
Gut-Healing, Good-For-You Food
Not only is this a healthy salad that will really help to fuel your body and keep you healthy. This salad is also great for your gut. Why? It includes some amazing fermented probiotics throughout each bite.
Probiotics are live strains of bacteria. when you consume them, you’re really helping to boost the amount of natural good bacteria found in your gut. Cool right?! The good and beneficial bacteria help to support good digestion and also help you absorb all the nutrients in the foods that you eat.
With this salad, you are eating lots of delicious fiber from the plants but also ingesting your probiotics found in the fermented miso and the raw and fermented saurkraut. When shopping for these two ingredients, look for fermented and if so, raw.
So the next time you’re looking to give your gut a good boost of nutrients, make this salad.
Ingredients
- Daikon
- Carrots
- Cherry tomatoes
- Ginger
- Fennel
- Miso
- Avocado
- Radishes
- Cucumbers
- Sesame Seeds
- Cilantro
- Limes
- Hemp Seeds
- Avocado and Sesame Oil
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Miso-Ginger Avocado Fennel Salad
Miso-Ginger Avocado and Fennel Salad
Equipment
- Mandoline
Ingredients
- SALAD
- 1 daikon peeled
- 2 carrots peeled
- 3 radishes
- ½ cucumber
- 1 fennel bulb ends removed
- ¾ cup cherry tomatoes halved
- 2 avocados sliced
- ½ lime juiced
- ⅓ cup cilantro rough chopped
- salt and pepper to taste
- black and/or wite sesame seeds optional
- hemp seeds for garnish optional
- 2 cups red leaf lettice or butter lettuce
- MISO-GINGER DRESSING
- 2 ½ tbsp white miso
- 2 tbsp lime juice
- 1 tsp rice vinegar
- 2 tbsp maple syrup
- 1 ½ tbsp tamari or coconut aminos
- 1 tbsp grated ginger
- 2 garlic cloves grated
- 1 ½ tbsp filtered water
- 1 tbsp avocado oil
- ½ tbsp sesame oil
Instructions
- In a small bowl, add all the dressing ingredients. Whisk well and set aside.
- Using a mandoline, set the setting to the lowest so that you veggies are paper thin. Then, thinly slice your fennel, daikon, radishes, carrots, and cucumbers. Add them to a large bowl and then add in the cherry tomatoes. Squeeze the lime juice right on top and sprinkle with a little salt and pepper. Then add a few tablespoons of the miso dressing and mix.
- On each plate, divide the lettuce. Then top it with the mixed veggies.
- Add the sliced avocados, saurkraut, cilantro, sesame seeds, cilantro.
- Drizzle with a little more of the miso dressing and enjoy!
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