Avocado & Asparagus Miso Salad

Name: Avocado & Asparagus Miso Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: English
Ingredients: 1 avocado; 1 bunch of aparagus; 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

A good dressing can absolutely transform any salad to 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 incorperate 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 natrual that I had ot throw them all together with one of my favourite dressings for this simple and delicious spring salad.

This salad is great on its own or 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 expirement and use whichever you prefer.

20m

Serves

Prep

15m

Cook

Total

20m

Ingredients

1 avocado

1 bunch of aparagus

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 give them a wash. Take a griddle pan and cook the aspargus 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 in until all combined. Now gradually add the olive oil while still stiring to emulsify the oil into the rest of the ingredients.
Pour the salad dressing over your salad ingredients and toss to coat your vegetables.

Ingredients

1 avocado

1 bunch of aparagus

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

Tap for method

Method

Remove the woody ends of your asparagus by snapping them off and give them a wash. Take a griddle pan and cook the aspargus 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 in until all combined. Now gradually add the olive oil while still stiring to emulsify the oil into the rest of the ingredients.
Pour the salad dressing over your salad ingredients and toss to coat your vegetables.

by Max Makes Munch