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Who decided “salad” had to be synonymous with “lettuce”? This avocado, radish and walnut salad with carrot-miso dressing from Eleanor Maidment’s cookbook, California: Living + Eating, is shaking up that definition in the best way possible.
“We often make tomato salads or lettuce salads,” Maidment writes, “but rarely is avocado allowed to sit so boldly on its own—despite us eating it with just about anything nowadays.” Substituting avocado for lettuce? Genius.
And about that irresistible dressing: “I’ve been making this dressing for years,” she continues. “I remember the first time I made it, being amazed at how raw carrot can blend into something so creamy. This makes far more dressing than you’ll need, so store the leftover dressing in a sealed jar in the refrigerator for up to a week and spoon over all sorts of salads, veg, fish and chicken.”
Don’t worry, Eleanor. We will.
Recipe excerpted with permission from California: Living + Eating by Eleanor Maidment, published by Hardie Grant Books, May 2019.
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