Avocado, radish and walnuts with carrot-miso dressing

Name: Avocado, radish and walnut salad
Ingredients: 100g mixed radishes, rinsed; 3 avocados, peeled, halved and stoned; 30g walnuts, toasted; Large handful chopped coriander or microherbs (such as coriander or purple basil); 2tbsp sunflower oil; 1tsp toasted sesame oil; 2tbsp Japanese rice vinegar; 2tbsp soy sauce; 3tbsp white miso paste; 1 spring onion, roughly chopped; 1 small garlic clove, roughly chopped; 1 medium carrot, peeled and diced; 1tbsp grated ginger; 2tsp runny honey

Creamy avocado, crisp radish and crunchy walnuts make a wonderfully vibrant salad, dressed with a fragrant vinaigrette

By Eleanor Maidment

27 April 2022

Image may contain Plant Food Dish Meal Radish and Vegetable

This is based on a recipe I was taught while studying at Matthew Kenney Culinary in Los Angeles. I loved how the avocado was unashamedly the star of the show. I’ve been making this dressing for years – I remember the first time I made it, being amazed at how raw carrot can blend into something so creamy. You can store leftover dressing in a sealed jar in the fridge for up to a week.

A recipe from California: Living + Eating by Eleanor Maidment (Hardie Grant). Buy the book here.

Nassima Rothacker

Recipe notes