Avocado & Asparagus Miso Salad
A good dressing can absolutely transform any salad into greatness. It is the fundamental flavour maker and can often be the binder to disjointed taste combinations within a salad.
I love umami and am always looking to incorporate it into a dish, which is why I love miso dressings. My wife's favourite vegetable has got to be asparagus, and she adores rich avocados and the acidity in tomatoes, cutting through them. It was only natural that I had to throw them all together with one of my favourite dressings for this simple and delicious spring salad.
This salad is great on its own, as a main or as a side to a piece of grilled salmon or roast chicken breast. Generally, I prefer to use red miso when I'm cooking as it packs more flavour and has a bigger umami hit; however, the more subtle and sweeter white miso is more suitable in a salad dressing. Feel free to experiment and use whichever you prefer.
Ingredients
Salad
- 1 avocado
- 1 bunch of asparagus
- 350g tomatoes
- 150g gem lettuce
Miso Dressing
- 1 tbsp white miso
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- 2 tbsp extra-virgin olive oil
- ground black pepper
Method
- Remove the woody ends of your asparagus by snapping them off, and wash them. Take a griddle pan and cook the asparagus on a medium-high heat until their skin starts to blister. Wash your salad leaves and tomatoes while you do this, but make sure to keep an eye on your pan so the asparagus does not burn. Once the asparagus is cooked, leave it to cool on one side.
- Chop your tomatoes into wedges and slice your avocado. Place in a big salad bowl with the cooked asparagus and salad leaves.
- To make the dressing, start by mixing the Dijon mustard and white miso in a small bowl. Add the vinegar and a good grind of black pepper, then stir until all is combined. Now, gradually add the olive oil while continuing to stir, emulsifying the oil into the rest of the ingredients.
- Pour the salad dressing over your salad ingredients and toss to coat your vegetables.
