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Avocado and Corn Salad with Miso Vinaigrette

Posted Mar 19 2011 12:30am

IMG_1000002835 (598x800)

When it comes to salad, I’m not too creative. I use the same ingredients over and over again.

Avocado, corn and bell peppers. These are my three must-have ingredients. Don’t need any mixed greens. Just toss these three ingredients with a miso vinaigrette and that will make me a happy fed girl.

Occasionally I may try out a new salad recipe, such as Cucumber and Pear Salad or Spicy Daikon and Cucumber Salad , but when I can get my hands on a ripe avocado, nine times out of ten, I would choose to make a basic chopped salad with my three favourite ingredients.

I just love the flavour and the texture of the trio and I never seem to get enough of it!

To keep this salad interesting, I like to seek out the odds and ends that are hiding in my fridge and add them to the salad to bulk it up and boost nutrition. My favourite add-ins include: beans, sweet potatoes, cucumber and apples.

Bell Pepper, Avocado and Corn Salad with Miso Vinaigrette 

Serves 2.

Salad Ingredients:

  • 1 large red bell pepper, diced
  • 1 cup canned corn, drained
  • 1 ripe avocado, diced
  • 1/4cup cilantro, chopped

Dressing ingredients (makes 1/2cup):

  • 2 tablespoon red miso (or white if you prefer milder flavour)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon water
  • 1.5 tablespoon lemon juice
  • 1.5 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 1 scallion, julienned
  • 2 teaspoons ginger, peeled and minced
  • 1/4c vegetable oil
  • 1 teaspoon sesame oil

In a small bowl, blend together the miso paste, water and lemon juice. Transfer it to a small glass jar, add in the remaining dressing ingredients. Close the lid tightly and shake vigorously until dressing combines well. Set aside.

In a salad bowl, toss together the salad ingredients. Drizzle on 2-3 tablespoons dressing and toss well. Add more dressing if desired. Season with salt and pepper. Divide salad into two portions and enjoy!

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