Avocado Salad with ginger-miso dressing

Ingredients

For the dressing

1/3 cup plain silken tofu

1/3 cup low-fat plain soy milk

1 tablespoon peeled and minced fresh ginger

1 1/2 teaspoons reduced-sodium soy sauce

1 teaspoon light miso

1 teaspoon Dijon mustard

1 tablespoon chopped fresh cilantro

1 tablespoon chopped green onion, including tender green top

1 small avocado, pitted, peeled and cut into 12 thin slices

1 tablespoon fresh lemon juice

12 ounces mixed baby lettuces

1/4 cup chopped red onion

1 green onion, including tender green top, thinly sliced on the diagonal

1 tablespoon chopped fresh cilantro  

 

Directions

1. To make the dressing, combine tofu, soy milk, ginger, soy sauce, miso and mustard in a blender or food processor.
2. Process just until smooth and creamy.
3. Transfer to a bowl and stir in the cilantro and green onion.
4. Cover and refrigerate for at least 1 hour.
5. In a small bowl, toss the avocado slices in the lemon juice to prevent browning.
6. Set aside.
7. In a large bowl, combine the lettuces, red and green onions, and cilantro and toss to mix.
8. Add 2/3 of the dressing and toss lightly to coat.
9. Divide the salad among individual plates.
10. Arrange 2 avocado slices on top of each portion in a crisscross pattern.
11. Top each avocado cross with a dollop of the remaining dressing.
12. Serve immediately.