Miso-Ginger Avocado and Fennel Salad
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.
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!