The carrot ginger-dressing is a snap to make and is the perfect complement to the salad's creamy avocado and soft Bibb lettuce. You'll have extra dressing which works out well because you'll want to pour it on everything!
|1||carrot (scrubbed well or peeled, and roughly chopped)|
|1||shallot (small, peeled and roughly chopped)|
|2 T||ginger (roughly chopped)|
|2 T||miso (sweet white)|
|2 T||rice vinegar|
|2 T||sesame oil (toasted)|
|1⁄4 c||grapeseed oil (or other neutral oil)|
|1||lettuce (small-medium head Bibb, rinsed and dried well, torn into bite-sized pieces)|
|1⁄4||red onion (thinly sliced)|
|1||avocado (peeled, pitted, and quartered)|
Place the carrot, shallot, and ginger in a food processor and pulse until finely chopped. Scrape down the sides of the bowl with a spatula and add the miso, rice vinegar and sesame oil. With the machine running, drizzle in the grapeseed oil and water.
Divide the lettuce among four bowls and add onion and avocado. Top with a generous amount of dressing, and serve.