Creamy Avocado Miso Dressing Food

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CREAMY AVOCADO-MISO DRESSING



Creamy Avocado-Miso Dressing image

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.

Provided by Yewande Komolafe

Categories     quick, weekday, dips and spreads, salads and dressings, vegetables, side dish

Time 5m

Yield 1 cup

Number Of Ingredients 8

1 medium, ripe avocado, halved and pitted
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon vinegar, such as sherry, apple cider or white wine vinegar
1 tablespoon white miso
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Combine 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.
  • Serve over leafy greens, a grain bowl or warm charred vegetables.

MISO SESAME DRESSING



Miso Sesame Dressing image

Great light dressing to pair with cabbage or romaine lettuce, fresh mandarin oranges, and toasted almonds! Place greens in a bowl and add garnishes. Ladle toasted sesame dressing around salad and toss to coat greens evenly. Sprinkle with 1 teaspoon toasted sesame seeds.

Provided by eayers

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 7

1 ½ tablespoons miso paste
2 tablespoons rice vinegar
1 ¼ tablespoons honey
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil
1 ½ teaspoons lime juice
1 teaspoon toasted sesame seeds

Steps:

  • Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.7 g, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 242.9 mg, Sugar 5.9 g

SHREDDED CHICKEN SALAD WITH CREAMY MISO DRESSING



Shredded Chicken Salad with Creamy Miso Dressing image

Smoky bacon, crunchy shredded lettuce, and a zesty dressing-what's not to like?

Provided by Bryant Ng

Categories     Bon Appétit     Dinner     Salad     Chicken     Bacon     Ginger     Sesame     Sesame Oil     Green Onion/Scallion     Summer

Yield 4 servings

Number Of Ingredients 16

4 slices bacon
1 (1 1/2-inch) piece ginger, peeled, cut into very thin matchsticks
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon white miso
2 teaspoons fish sauce
3/4 teaspoon toasted sesame oil
Pinch of sugar
4 tablespoons fresh lemon juice, divided
1 large egg yolk
3/4 cup vegetable oil, divided
Kosher salt, freshly ground pepper
1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 head of green leaf lettuce, cut crosswise into 1/2-inch-thick ribbons
2 scallions, thinly sliced
Toasted sesame seeds (for serving)

Steps:

  • Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5-8 minutes. Transfer to paper towels; let cool.
  • Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
  • Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
  • Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/2 cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 1/4 cup oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
  • Toss chicken and 1/2 cup dressing in a large bowl to coat. Add lettuce and another 1/2 cup dressing and toss again; season with salt and pepper. Crumble bacon over.
  • Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.
  • Do Ahead
  • Dressing can be made 1 day ahead. Cover and chill.

SHRIMP AND AVACADO SALAD WITH MISO DRESSING



Shrimp and Avacado Salad With Miso Dressing image

This is a great summer salad, suitable for company or just dinner on the deck! I dare you not to drink this dressing!

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 21

1 tablespoon butter
1 lb raw shrimp, tails removed
5 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon cayenne
2 avocados, pitted peeled and cut into cubes
1 cucumber, sliced
1/2 cup shredded carrot
1/2 cup edamame
6 cups chopped lettuce, of choice
1 tablespoon fresh cilantro, for serving
1/3 cup peanuts, for topping
1 inch piece of fresh peeled ginger
3 tablespoons oil
4 tablespoons lime juice
2 tablespoons Agave
2 tablespoons white miso
3 garlic cloves
1/2 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt and pepper, to taste

Steps:

  • Heat a large skillet and 1 tablespoon of butter over medium heat. Once hot, add raw shrimp and garlic. Stir. Sprinkle shrimp with chili powder and cayenne pepper. Continue to cook, stirring occasionally, until shrimp are no longer transparent and are golden on the outside, approximately 3 minutes each side.
  • Prepare the salad bowls. Divide lettuce, avocado, cucumber, carrots and edamame between your bowls (2 bowls for very large salads, or 4 bowls for lighter salads). Top with fresh cilantro and peanuts and last, the prepared shrimp.
  • Prepare the salad dressing- Place all of the salad dressing ingredients in the bowl of a food processor or high powered blender and process until smooth and creamy. Taste and add any additions you feel necessary (lime juice, agave, salt).
  • Pour the miso dressing over the salad, toss and serve immediately.

Nutrition Facts : Calories 537.4, Fat 38.5, SaturatedFat 6.7, Cholesterol 150.9, Sodium 1205.5, Carbohydrate 26.9, Fiber 11.5, Sugar 4.5, Protein 28

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