Creamy Avocado-Miso Dressing

By Yewande Komolafe

Published July 28, 2020

Creamy Avocado-Miso Dressing
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
5 minutes
Rating
4(233)
Comments
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Whip up this quick dressing when you want to use up any ripe or slightly overripe avocado that’s too soft for slicing. The miso gives the creamy dressing a delicately sweet complexity, and the lemon and vinegar cut through the buttery avocado. Use this protein-rich dressing to generously coat your hearty green salad, warm grain bowl or vegetables charred on the grill.

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Ingredients

Yield:1 cup
  • 1medium, ripe avocado, halved and pitted
  • ¼cup lemon juice
  • 2tablespoons olive oil
  • 1tablespoon vinegar, such as sherry, apple cider or white wine vinegar
  • 1tablespoon white miso
  • 1tablespoon honey
  • ½teaspoon kosher salt
  • ½teaspoon black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

349 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 3 grams protein; 399 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the avocado flesh with the lemon juice, olive oil, vinegar, miso, honey, salt and pepper in the bowl of a food processor or blender. Add ¼ cup water and purée until smooth. Taste and adjust the seasoning with additional salt and black pepper, if necessary.

  2. Step 2

    Serve over leafy greens, a grain bowl or warm charred vegetables.

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Ratings

4 out of 5
233 user ratings
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Comments

SB

I hear people saying this is too sweet. Yeah. But I do make a lot of dressings with avocado. My tip is: experiment with the balance of flavors. Miso is a nice addition. Olive oil is your main base. Go very slow with the acid and honey, it can ruin a dressing. And forget the food processor: You can mix the dressing in a large Pyrex measuring cup and use and immersion blender to purée. Also, avocado dressings can get too thick, don’t purée all the avocado, leave aside some chunks to add to salad.

anne f

I don’t like sweet dressing so I omitted the honey and used less salt and it is delicious.

Sally

I didn't care for the proportions in this dressing. It was much too acidic and the honey overwhelmed the other flavors. Waste of an avocado that could have been used for quacamole, which makes a fine salad dressing.

cbfva

This is a great addition to my condiment rotation. Not only was it a good salad dressing, but if you don't thin it out too much it's a delicious sandwich spread. Try it on a BLT. It was a tad more acidic than I like (I followed some suggestions and used lime juice - lemon may have been more mellow), but it was still tasty, easy, and full of good for you ingredients. I'll be making it often.

Geo

I made this with a Florida Avocado which is probably 2 - 3 times as large as a Hass and it came out super delicious.

Millie

omitted the miso didn't have any on hand used everything else delicious addition to my salad!

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