Avocado Salad with Creamy Ginger-Miso Dressing

Ingredients

• 80 g (1/3 cup) plain silken tofu
• 80 ml (1/3 cup) low-fat plain soy milk
• 15 ml (1 tbsp) peeled minced fresh ginger
• 7.5 ml (1 1/2 tsp) low-sodium soy sauce
• 5 ml (1 tsp) light miso
• 5 ml (1 tsp) Dijon mustard
• 15 ml (1 tbsp) chopped fresh cilantro
• 15 ml (1 tbsp) chopped green onion, including tender green top
• 1 small avocado, pitted, peeled and cut into 12 thin slices
• 15 ml (1 tbsp) fresh lemon juice
• 340 g (12 oz / about 10 cups) mixed baby lettuces
• 60 ml (1/4 cup) chopped red onion
• 1 green onion, including tender green top, thinly sliced
• 15 ml (1 tbsp) chopped fresh cilantro

Method

1. Blend the tofu, soy milk, ginger, soy sauce, miso and mustard until smooth and creamy. Transfer to a bowl, stir in the cilantro and chopped green onion, cover and refrigerate for at least 1 hour.
2. Toss the avocado slices gently with the lemon juice to prevent browning.
3. In a large bowl, combine the lettuces, red onion, sliced green onion and cilantro. Add about two-thirds of the chilled dressing and toss lightly.
4. Divide among six plates. Arrange two avocado slices on each portion and finish with a drizzle of the remaining dressing.