Creamy Avocado-Miso Dressing
Whip up this quick dressing when you want to use up any ripe or slightly overripe avocado that’s too soft for slicing. The miso gives the creamy dressing a delicately sweet complexity, and the lemon and vinegar cut through the buttery avocado. Use this protein-rich dressing to generously coat your hearty green salad, warm grain bowl or vegetables charred on the grill.
- Serves: 1 person
- 1medium, ripe avocado, halved and pitted
- ¼cup lemon juice
- 2tablespoons olive oil
- 1tablespoon vinegar, such as sherry, apple cider or white wine vinegar
- 1tablespoon white miso
- 1tablespoon honey
- ½teaspoon kosher salt
- ½teaspoon black pepper
Step 1Combine the avocado flesh with the lemon juice, olive oil, vinegar, miso, honey, salt and pepper in the bowl of a food processor or blender. Add 1/4 cup water and purée until smooth. Taste and adjust the seasoning with additional salt and black pepper, if necessary.
Step 2Serve over leafy greens, a grain bowl or warm charred vegetables.