Avocado Radish And Walnut Salad With Carrot-miso Dressing

 
The dressing is a real winner.

You'll be amazed at how raw carrot blends into something so creamy. This makes far more dressing than you'll need, so store the rest in a sealed jar in the fridge for grilled veg, fish or chicken.
SERVES 4
3 avocados, peeled, halved and stoned
100g mixed radishes, rinsed
30g toasted walnuts
large handful of chopped coriander or micro herbs (such as coriander or purple basil)
CARROT-MISO DRESSING
2 tbsp sunflower oil
1 tsp toasted sesame oil
2 tbsp Japanese rice vinegar
2 tbsp soy sauce
3 tbsp white miso paste
1 spring onion, roughly chopped
1 small garlic clove, roughly chopped
1 medium carrot, peeled and diced
1 tbsp grated fresh ginger root
2 tsp runny honey
To make the dressing, place all the ingredients in a high-speed blender (such as a Nutribullet) and blitz until smooth.

Check the seasoning: it should be salty and sweet in just the right balance.Cut the avocado halves into thick slices (irregular shapes with contrasting heights look striking). Arrange over a serving plate. Drizzle with a little dressing.Scatter the radishes over the avocado.
Roughly break up the walnuts and sprinkle over the top, https://pinfaves.com/blair-walnuts-weight-loss/ along with the herbs. Spoon over more dressing, serving a little extra on the side. 
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