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Miso-Ginger Avocado Fennel Salad

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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Ingredients Equipment Method

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

Equipment

  • Mandoline

Method
 

  1. In a small bowl, add all the dressing ingredients. Whisk well and set aside.
  2. 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.
  3. On each plate, divide the lettuce. Then top it with the mixed veggies.
  4. Add the sliced avocados, saurkraut, cilantro, sesame seeds, cilantro.
  5. Drizzle with a little more of the miso dressing and enjoy!