I tried this with pancetta, tomato and yellow bell pepper because my avocado wasn’t ripe yet and it made an AWESOME lunch. I’m not a big fan of miso per se, but love carrot-ginger dressing, so I’ll have to take a shot at this one of these days; it’s not like I don’t have enough carrots, the way we juice at my home! Apples: If you don’t have an apple handy, don’t worry! Thanks for sharing :), I’ve seen this recipe several times and always thought maybe “obsessively good” was a bit of an exaggeration. Arrange on a platter. As a vegetarian I often combine avocado with Sriracha saus, and I use it literally everywhere (on toasts, bread, pasta..). Oh Man!!! This is really good! Can I babysit? And my 3-year old can’t eat it fast enough! Thanks for the recipe and I appreciate the suggested varieties. The combination sounds incredible; how serendipitous that there is a newly ripened avocado in the kitchen! I’ve been making it a point to eat more interesting salads lately – makes for a more enjoyable (and more nutritious) eating experience. ), You had me at ginger, I love anything with ginger in it, the carrots and avocado are a nice bonus too ;). You can make Mexican Chicken tacos, burritos, burrito bowls, enchiladas, salads, etc. I thought this salad couldn’t get any better when I first tried it. For making ahead of time, I would recommend tossing the avocado and cucumber in lime juice before storing it in the fridge overnight, and then tossing it fully with the dressing the next day just before serving. :). Two years ago: Spinach and Smashed Egg Toast My sister and mom were fans too. I Can’t Stop Making This!! Next time I’ll make it with a smidge less ginger, to let some of the other flavors come through. I served over a raw vegetable salad–cabbage, bell peppers, broccoli, radishes. She had add the romaine. and those fasts scare me. 1. Use garden’s bounty or winter store’s availability. Out pop perfect avocado cubes! Easy to add converts with my enthusiasm. Never thought I’d partake in anything Goop, even second-hand, but this is awesome. Thanks Deb! (3) 16 yo boy: Hold on, I want some more too! Thanks, Deb! that I found informative. FABULOUS!!!!! But, the dressing was certainly one of the only highlights of trying it! It is literally the greatest summer salad. Can’t wait to try this! * of course, I like to believe that mine are not, but I’m probably too close to it to see the big picture. Swap a … Thanks for the great recipe! Any other examples of that besides grapeseed? Five years ago: Almond Macaroon Torte with Chocolate Frosting Greek yogurt? I think i’ll try this dressing this weekend. You MUST try the one served at Yama on 17th and Irving (or 49th St.) Their dressing has carrots grated to a tobiko-like consistency suspended in a tangy sweet emulsion unlike any I’ve tried before – incredible! Thanks! Oh sigh… carrot ginger dressing. I’m skipping the mayo and using lots of lime juice, salt, and pepper. Yes, the exact salad dressing that I was looking for! Also used lemon juice because didn’t have a lime. I had a delicious carrot ginger garlic dressing in NYC several years ago so I’m looking forward to this version with the shallots. Thanks for another favorite! And I added one large clove of garlic, some black pepper, a teaspoon of fiery sriracha, and maybe a 1/4 cup of cilantro leaves to the mix. Hello Deb! No spoon required. Then, I use a metal spoon to scoop out all of the chunks at once, running it along the inside of the skin. I might try it – the colors are amazing, and the whole thing as healthy as can be! Thank you for always inspiring me with new recipes, ideas and methods! Made it with vegan mayo as well and it was good. Even though I love my son to pieces, it’s nice to have another female in the house. Raise our children together Looking forward to it! Great over grilled broccoli. Ok, I’m not a good cook. Cant wait to try it the next time I’m lacking other condiments. 2 tablespoons mayonaise One last question – what does the shallot add, flavor-wise? Thanks, Deb! These keto fries are gluten-free, paleo-friendly, vegan make the perfect game day appetizer or low carb snack for any occasion. Thank you. combination! We do a delicious Thai rendition with avocados/mangoes and an incredible shallot dressing. Great salad! I made this for the first time last night and now I’m kicking myself for waiting so long to have this fabulousness (though, I did make a double batch and am so glad b/c lunch today was leftovers). ), I knew Kathy Griffin in high school, and, until I read GOOP, I never quite understood her feelings about “Paltrow”, as she calls her. I will make this many, many times this summer. Thanks!! So easy with roast chicken and jasmine rice! Maybe it’s because I lived in France and have seen the real stuff… or maybe I just really liked homemade egg salad growing up. This salad is so good!! Then again, maybe cookbooks aren’t really selling recipes? I miss Around the Clock and their fajitas so, but the bakery looks like it’s quite good. it’s so underappreciated… whenever I get sushi I always ask for avo and cucumber in the same roll. I “pre” pickled the cucumbers in a dressing somewhat off beaten from yours — mayo, rice vinegar, sugar — then combined with the avocados just before serving and placed over a bed of romaines. But now that you’ve endorsed it…. ❤️️. I adore avocados and buy shredded carrots at the grocery store; perfect for salads and carrot raisin salad. Was so good, can wait to make it at home! I made this the other night after bookmarking the recipe a while ago. Did you mean 1 large BUNCH of carrots? I’ve been hoping you’d post a recipe for this for awhile. It tasted so salty and fishy — like a fish that had begun to spoil. Just made this for my lunch with a couple of variations…delicious. Be sure to check out our updated collection of BEST EVER APPETIZER RECIPES here! Used parsley which is what I had. I upped the ginger a bit, just because I love ginger, but I couldn’t get over how good it was. Of course you only do that to the ones you’re actually going to buy, but peeling back the husk a bit to see what the corn looks like before you buy it is the only thing that makes sense if you want to be sure you’re getting good corn. I will be making it often :-). Just made this, but accidentally added a little extra dressing and tons of oven crunchy croutons. Oops! But I did know that the best way to tell if they are ripe is to squeeze, ever so gently, around the stem end. xox. A net gain! I craved chocolate when I was pregnant too but only when I was pregnant with my son. YUM! I love when you find a good recipe and you have all the ingredients on-hand to make it. I’d eat this like a salsa with corn chips! There are actually 2 dressing recipes I have been searching for, and since you managed to find this one, I am going to dare to ask about the other one. the article you link to has a well thought out argument as well as some good comments to add to the conversation. Thanks for sharing it with your faithful followers! When they feel very slightly like they give a bit when you very lightly squeeze them, stick them in a plastic vegetable bag in the refrig. :). . This recipe sounds delicious! even if I know this recipe is from GOOP. If you haven’t tried this combo yet, grapefruit and avocado salad is delicious. Deb I made this yesterday but it looked nothing like yours. I vote for more 5-minute salads worth obsessing over… thanks!! Any thoughts about a dairy-free substitution for the mayo? Didn’t think this salad was rich enough with the chunks of avocado and mayo based dressing so I added organic white corn kernels and bacon, LOL;). My family members are not big on cilantro or hot sauce, but the other two versions sound like something they would love! I suspect there will be even MORE typos. Hmmm…. I guess it doesn’t end up too “gritty?”. Wow! My mom used to make a grapefruit and avocado salad. Your email address will not be published. Nice to have some added protein as well, esp great poured over otherwise less than exciting steamed veggies. Trader Joe’s has a nice collection of Asian seasonings. This looks just so jummy! Many. I like the thick texture of the dressing. I LOVE this dressing! My inner aspect needs way more than one avocado for four people! I have made it dozens of times since seeing the post. I love how simple this salad is! OMG, fantastic!!! Olive oil is not, and might impart a slight olive flavor, but there’s otherwise no reason not to use it. oh my god. I made it with the cilantro and a big generous squirt of sriracha, so my color of the dressing was a bit more orange-y… but wow the perfect heat to cool crunch ratio! Sara — It was my parents Seder, so not my menu. It’s my go-to dressing when I want Asian flavor, and I may be kidding myself, but I feel like I’m doing something good for me when I eat it :), deb, i love your blog, and have finally decided to delurk. I added a bit more shallot for an extra bite and used butter lettuce instead of Bibb. ), and it doesn’t matter whether you’re eating it for the healthful promises within or just because it tastes really good. Many thanks for all the wonderful stories, pictures, and recipes! heh). Never ever worry that a recipe is too simple to offer! Must be insanely good with a name like that. Making this for lunch! I toss my avocado with lemon juice before mixing if I don’t want it to turn grey. Okay, I NEVER would have thought to pair avocados and cucumbers. I tried this and quite liked it, it’s similar to something that I’ve been making for a while: You are so right, that’s a great dressing for a snazzy salad. (I’d try oat flour or a gluten-free mix, or you could use 1/2 cup of almond flour instead. Thanks for this! Amazing salad!! Highly recommended with a hard boiled egg in the salad…. It’s awesome, I will be making this often. Or, skip the creamy dressing entirely. Also great some people who are on low carb diets. Recipe Notes: If you need a nut-free recipe, try replacing the almond butter with 1/4 cup of your favorite flour. Found recipe last year and made it several times, and again this year, twice already. michele — I think the dressing would freeze well. Also way more sesame seeds than is possibly seemly or appropriate. He was aghast. Thanks for the recipe! I had no chocolate craving when I was pregnant with my daughter. Last night at 10:30, I got home from a very long day at the office, and I made this (I added some chopped cooked chicken breast because protein and a lot of freshly ground pepper because pepper). This is such a great quick salad. Great dressing, might try it on my salad greens I just planted and I can’t stop talking about because *I am so proud not to have killed them yet* We ate it on tortilla chips. I added the scallions, not Julia, but if they’re not your thing, skip them. We are going to have this tonight with a grilled flank steak. YUMMY. It has a mild, milky flavor. in salad. I just saw a comment that answered my question. =) Now I’m tempted to throw eggs in it, like someone did up the page. Maybe I will cook my spring through your recipes a la Julie & Julia…. This is probably my favorite version of this Japanese carrot ginger dressing. I made this the other night and it KILLED. Made one for my flatmate and she said the same. It can be made with Saltine crackers, too. Total Mad Men junkie — I think I read that they’ve used that song three times on the show, so it’s some sort of record. I love the added spice of the sriracha. Delicious! I’m going to have to try it and see. Hi, Am looking forward to trying this salad but notice the bottle of Sriracha in the photo but not in the ingredients? Thank you for sharing the recipe! Glad it worked out, Deb, and adorable Jacob is the cherry on top of the post as usual! I’m not so sure about the texture of the dressing, though. Deb, do you prefer this dressing over the Miso Carrot Dressing with Ginger from 11/19/06 (http://smittenkitchen.com/2006/11/party-of-five/)? Wonderful salad. For decade(s) I’ve been trying to recreate the Around the Clock dressing, without success. GO MAKE IT NOW! The carrying case for it has held up less well; I can’t seem to get it clean and think I’ll just cave and replace it in the fall, begrudgingly. Did’nt have any limes, so I used lemon instead, and I also did without the herb garnish. Going to probably have to throw away the aftermath of an attempt to use otherwise great ingredients. Recently I heard this avocado ripeness test. I don’t remember the name of the place and it disappeared pretty quickly as 14th street started getting nicer. I wonder how long this dressing will keep in the fridge… any idea? Thank you, thank you for my lunch today! thank you for sharing all your great stuff with us, especially when you are busy growing a human. Stephanie — I had no idea that there was a used bookstore there. thank you for taking the plunge and sharing this one with us. I read about the salad last night,couldn’t wait to make it.Delicious! For the record, I live a stone’s throw from where huge amounts of commercial avocados are grown, and they’re still usually at least a dollar each, even at the farmers’ market. You rock lady. Made this tonight, added some fresh ginger, soy, fish sauce and extra lime; used on crispy fish tacos. This dressing is delicious!! Could you give rough measurements for how much of the various seasonings we would need for the Tex-Mex and Japanese versions? It was bare bones cafeteria style with trays and styrofoam/paper plates. Thanks for a wonderful recipe, yet again! I half the avocado length ways, remove the seed (just by using a sharp knife, hit the seed and it will lift out), then cut them in half again (skin still on), then you can actually just peel the skin back and voila – you have perfectly intact quarters. I do believe that my husband would go nuts for this salad dressing too! I might skip the tacos! Ranch Chicken Cheese Dip is the perfect appetizer for parties! Paleo Paleo Paleo! It’s a keeper. Can’t wait to try this! The ingredients in this recipe are fairly simple and easy to come by in most grocery stores. Re PlanetBox: We’ve been using our PlanetBoxes for 3 and 2 years respectively, and they have held up great, save for a little stress on the hinge from overfilling. I hope the leftovers are good for lunch tomorrow, if it lasts that long. Dont repeat my mistake! light and oh so tasty!don’t know why somebody asked if its good the next day!LOL! This looks wonderful, tho I’m thinking I may add some mango. Yum! Thanks for the reminder! good in the name but you should have mentioned that you need to double recipe if ore than two people are eating….So good. A new favourite meal is born. I believe I might be as startled as your husband to see this ‘dressing in print.’ Cafe Orlin and Yaffa Cafe also made fair use of this very same dressing and to see it here makes me a kind of happy that’s hard to describe. Avocado Brownies Nutrition (per square): Calories: 126, Fat: 7g, Carbohydrates: 16g, Fiber: 2g, Protein: 3g. I kept reading the recipe and thought how can that be good? 3/4 to 1 pound seedless cucumber, washed and chopped into chunks Miso is lightly fermented soy, and it’s much more mealy and pasty in texture than tofu, as well as MUCH more intensely salty. (PS you give me rad confidence as a fellow food blogger). Six Months Ago: Better Chicken Pot Pies Second, JackieD— couldn’t agree more re: Mexican green goddesss…, Third, Heather— thank you so much…hope you’ll keep your eyes peeled in 2016 when my cookbook comes out, excited to hear what you think…, Fourth, sfb, thanks so much for listening to the show…. I am obsessed with avocados and I could eat an entire cucumber in one sitting.. I also only drizzle on the dressing. He is not sure yet whether or not he is a fan (still has a very strong tongue pushing reflex), and just this morning I was trying to think of something new and fun to do with them for the adults in our house. Husband and I both enjoyed it. Track calories, carbs, fat, and 18 other key nutrients. Sooo light and tasty. And being from California, I have some serious avocado toast game. Yum this looks amazing! I can’t seem to find it listed among your recipes. tipped me off to the Avocado Salad with Carrot-Ginger Dressing in Gwyneth Paltrow’s GOOP newsletter. Omg!! I will say I’ve made several variations and my favorite is with Greek yogurt. It is so, so gross right now. This was lovely, I wanted to have it with toasted pitta but had run out so mixed some quinoa through it which was good. The lime zing does lose its potency after sitting! Cannot wait! Thanks! It turned out delicious so don’t shy away from this recipe if you can’t use sesame! here’s a link on flicking avo stems to gauge ripeness – i have to say, it has never failed me! My hubby loves ginger – he would love this! There are a ton of ways to adapt it, too. Followed the recipe exactly, though used it to top of a salad with mung bean sprouts, avocado, grilled shrimp and chickpeas. It’s so easy to make and has an amazing flavor. Thanks! Don’t let me interfere with your SPECIFIC salad!” So now that’s what we call it. Even though it isn’t Passover, I found that some crumbled matzoh worked to turn this into an excellent, still Passover-friendly, Panzanella sort of a thing. Great recipe- one in which I will try several adaptations and change-ups mentioned here. Added some homemade baguette croutons, green pepper and edamame and nixed the mayo because I couldn’t refrigerate it for lunch. :D. Interesting. Thank you for another wonderful recipe! Oh my, this was such a hit with my husband. avocado, grape tomato, lime, cilantro, toasted pine nuts (for crunch! I’ve never had a carrot ginger dressing. Just made this for dinner tonight and LOVE it. I read all the articles about you and I loved them. I subbed chives for the scallions since that’s all my garden’s growing right now, but it was still delish. Our toddler loved it! Like, now!! Really like the dressing…the tang is much tangier with lime juice then the usual vinegar. Will try again another time with just the cucumber and avocado. I saw this on IG yesterday and immediately ran to the kitchen to make it. Just made this, and I can say that it is, in fact, obsessively good. So, I recommend peeling the cucumbers. And I don’t even like cucumber. Yum! It tastes like summer” So delicious. Just wait until he finds the words. 2 tablespoons mayonaise It’s a pretty core flavor here. Yesterday I aksed what to do with those carrots and today you deliver – Deb, you rock! I can see this becoming a summer staple. People were wowed. I have some carrot’s with ginger’s name all over it. Mayo and avocado are a match made in heaven, but you don’t need much. but they are no where near “large.” I’m sure this is a forgiving recipe but do you have a weight on that large carrot? I hope my new little tree produces lots this year! You scared me for a minute! This was a huge hit at a BBQ I went to last weekend. Yum. Hey Deb! No one else mentioned it. So, both are delicious, this has more bite. They will keep for a number of days – often over a week. Crispy Avocado Fries I am totally trying this dish. I have been making this for a while now, love using your pickled red onions in it. Made this last night, though I had to substitute the powder from a miso soup mix made into paste with a bit of water since I didn’t have regular miso around. Thanks. Putting the two together is deliciously dangerous! ), and add a tablespoon of mirin. It tastes like soup! :). I’ve made this again and again since it was first shared last year. Notify me of follow-up comments by email. Love avacados & Ginger! Sometimes the simplest recipes are the best. Thank you Deb. I added some celery, radishes, and pepitas to mine and served it on a bed of butter lettuce. I’ve never tried avocado! Trusting Deb that this recipe is very flexible, since my girlfriend doesn’t like mayo I subbed Greek yogurt, and she’s not a Sriracha fan either so I dropped that. Mostly, this is a more pungent, full-flavored version, the other was more mellow. It’s quick, easy, healthy, exploding with flavor and did I say done in LESS than 10 minutes already? I didn’t have much experience back then with cooking, and so I was not able to figure out the flavors at the time (except I’m pretty sure it had sesame oil in it). Cucumber and avocado are a great combo! I’m a mayo fan and just wanted to pipe up and say that I appreciate your not shying away from it as a dressing ingredient. I did throw in a little extra fresh ginger, which seemed to help. My husband deemed it restaurant-worthy! A few weeks ago, a commenter (hi, Kate!) If there’s a gadget involved, he’s all in. I got mine from Porter Road. But served it over chopped romaine hearts, diced cucumber, blanched-and-shocked fresh snow peas, and a pound of fresh jumbo shrimp. My husband was prepared for late night White Castle cravings (a 90 minute r/t drive, mind you)… but we’re convinced that we simply blew the produce manager’s mind once I had my son and ALL GOOD EATING CEASED. But you’ve never let me down Deb, so perhaps this will make it to a plate near me very soon:). Despite my father’s misgivings about “American” sushi, the avocado, crab, cucumber trifecta is hard to beat! Hi Deb, I’ve got to give this recipe a try. I just had this salad with some of your recommended adjustments based on ingredients I had on hand (lemon and dill instead of lime and cilantro), and it made a delightful accompaniment to my baked sweet potato. Love that photo of him drooling over carrots! avocado salad with carrot-ginger dressing, First published April 26, 2010 on smittenkitchen.com |. I use all cilantro, and to make it vegan i swapped in homemade cashew cream. Intil that moment, I had thought they were like bananas and must never go there. 1 large avocado, pitted and diced I will certainly be trying this one out on the fam soon!! I made this with plain yogurt, lemon juice, and frank’s hot sauce and didn’t have any scallions so I left that out. Yum, and I must say, I need to make that dressing asap. Well I’ve only made one recipe. (And I am a bit leery about semi-exotic flavors.) If the bottom has give, that means the oils, which are delivered from the stem-attached side, have made it all the way through the fruit, and thus it is ripe. what is sweet white miso? Put them on your kitchen counter to ripen – 1 to 3 days or so, depending on how green they are. So. Thank you for posting what you thought was too simple. So delicious. This recipe sounds great! On the issue of good avocados: More than anything I hate getting an avocado that seems like it will be good but is all black and icky inside. I think I’ll try this as a way to sneak some orange veggies into my honey. It’s so simple yet so beautiful! Magic! sorry, no leftovers! It’s been a staple in our Japanese-American-French kitchen ever since (with the addition of chives, parsley, belgian endives and if available real crabmeat). My friends are doing to be jealous that I got a shout out on Smitten/mock me for the rest of my life for being associated with GOOP (over at the less-polite DListed.com, the tag line is “Nourish The Inner A–hole”). I hope you will experiment with this idea. But whenever I make salads with avocado, the avocado chunks break down and make the whole salad mushy, grayish, and unappealing. The sharp flavors of the raw shallot and ginger are rounded out by the toasted, nutty sesame oil and miso, mellowed by the sweet ground carrot and contrasted by the sweet, smooth avocado in the salad. only 5 ingredients and I’m sure it tastes amazing! So many people look at me like I’ve lost my mind when I say that. i made it last year and it was stellar. Will try this though. It was still delicious garnished with parsley and a bit of black pepper! I just made this and the flavor is amazing! I did not see that in the recipe. This salad IS obsessively good. Have you listened to the Cherry Bombe podcast at all? Thank you x, Wow, I never thought the raw carrots would work in a dressing like this….. interesting. Hubby raved. Second option is flicking off the “cap” at the stem of the avocado – if the avo underneath is green, you’re good to go. Or both. Almost every blog site I visit has an ad for easy tips to get rid of excess fat. I, in fact, tried to go there on a recent trip to NY and was sad to see it gone. I added a pinch of sugar to the dressing and finished the salad with an extra squeeze of lime and cilantro. Also doesn’t Dojo’s serve it too? Simple is a good way to describe the recipes, but I kept on finding myself saying “Is that all there is? I make a similar one with watermelon and red onion instead of cucumber and no mayo. Yum! You’ll go through it faster than you’d expect. I’ve always mixed mayo and hot sauce together as my own non-garlicy version of aioli to dip fries in ’cause I love mayo and fries. We loved this. This looks insane in the best way! I may venture out to an Asian grocery store but it is an hour away and I hate to drive that far for a few items. After an hour (yay working from home), drain and keep going with the recipe. Please tell me that there is a miso that I might like…. LOL! Or, this was the definition for the 15 years I didn’t eat meat. YUM! I hope you got props for your recipe! Maybe Ms Paltrow doesn’t trust her liver and lymphatics to do their job and feels salad dressing will help. It rocks. I’m better with play doh actually and stopping at chipotle. the jacob comment was very funny – i laughed right out loud. This generally means it isn’t overripe. WOW!!! Either way the amount of smitten meals I’ve made should enter me into being your #1 groupie. Thanks! I went to be thinking about this salad! Assemble salad: Trim and chop lettuce into small wedges. Deb – any chance you’ve had the ginger dressing at Dojo on West 4th? Have to add to the salad mix: diced avocados, mango, and cherry tomatoes, with a bit o lime juice, salt and pepper. My husband and I could not get enough of it. i’ve made so many things from here that are now staples in our house, such as the cocoa brownies and the broccoli slaw, that i’m passing them off as my own. I normally don’t get too excited about salads, but that looks really tasty and fresh. can’t wait to make it myself. I love the lunch box/pre-divided tray that was in your photo. Do you leave the Avocado skin on when you cut it in chunks? I have made this twice (second time was better as I followed your instructions better and drizzled dressing over the vegetables instead of tossing as I did the first time – amazing how reading improves things). I briefly searched your site, but did not find a Crack recipe. I hate avocado! Looks delicious – can’t wait to try the dressing. thanks for your posts…. So many feelings about that one. Ever since I learned and adapted this method, I have not wasted money on avocado purchases since then.