Sunshine salad with carrot ginger dressing

Name: Sunshine salad with carrot ginger dressing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian
Ingredients: 1 lb 10 oz/750g Lebanese/ Persian cucumbers; ½ red onion, peeled, thinly sliced into rounds (½ cup/60g); 1 tbsp lime juice; ¼ cup/5g Thai basil leaves; 1 large ripe avocado, peeled, halved, pitted, and thinly sliced at an angle 2 tsp sesame seeds, well toasted; 2 tsp toasted sesame oil salt; 2-3 carrots (9 oz/250g), peeled and roughly chopped into ¾-inch/2cm pieces; ¾ oz/20g fresh ginger, peeled and roughly chopped; 1 tbsp honey; 1 tbsp soy sauce; 1½ tbsp white miso; 2 tbsp rice vinegar; 2 tbsp lime juice; 5 tbsp/75ml olive oil; ¼ cup/60ml water

5 steps

Prep:10minCook:45min

This vibrant salad is what we'd call "sunshine on a plate," thanks to the striking carrot-ginger dressing. For the smoothest dressing, strain it through a sieve once you've blended everything together. Otherwise, if you're not fussed about it being super smooth, just eat it as it is-it's so ridiculously good you'll want to dress everything with it. Eat this alongside some grilled vegetables or tofu, for a very happy meal.

Updated at: Mon, 04 Dec 2023 16:47:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories328.6 kcal (16%)

Total Fat26.5 g (38%)

Carbs23.7 g (9%)

Sugars13 g (14%)

Protein4.4 g (9%)

Sodium743.4 mg (37%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

750gcucumbers

Lebanese

½ cupred onion

peeled, thinly sliced into rounds

1 Tbsplime juice

¼ cupThai basil leaves

1avocado

large, ripe, peeled, halved, pitted, and thinly sliced at an angle to

2 tspsesame seeds

well asted

2 tsptoasted sesame oil

salt

250gcarrots

peeled and roughly chopped into 3/4-inch/2cm pieces

20gfresh ginger

peeled and roughly chopped

1 Tbsphoney

1 Tbspsoy sauce

1 ½ Tbspwhite miso

2 Tbsprice vinegar

2 Tbsplime juice

75mlolive oil

¼ cupwater

Instructions

Step 1

1. Place the cucumbers on a chopping board and use the flat side of a knife to bash each one along its length a few times, or until the cucumber starts to break in places. Halve the cucumber lengthwise (don't worry it it's a bit broken) and remove and discard the seedy insides. Slice at an angle into ¾-1-inch/2-2½cm-thick slices.

Step 2

Put the sliced cucumbers into a bowl with ¾ teaspoon of salt, tossing to combine, and let rest for 30 minutes, drawing out as much water as possible. Drain in a sieve, discarding the salty water, then return the cucumber to the bowl and add the onion, lime juice, and basil, tossing gently to combine.

Step 3

2. Meanwhile, make the carrot-ginger dressing by placing all the ingredients in a food processor or blender with ¼ teaspoon of salt and blitzing until completely smooth (this might take a few minutes). Strain the mixture through a sieve set over a bowl, pushing to extract as much dressing as possible (save the pulp for another use).

Step 4

Sprinkle sliced avocado with pinch of salt

Step 5

Pour the dressing onto a large lipped plate, swirling to coat the base top with half of the avocado slices, followed by all the cucumber mixture and the remaining avocado finish with the sesame seeds and sesame oil and serve right away