Avocado Salad With Ginger Dressing

READY IN: 13mins
Recipe by Rhiannon and Matt

This recipe is from Super Food Ideas magazine in Australia.

Top Review by smellyvegetarian

This is really nice, a light salad with enough flavor and texture to be satisfying. I did make a few minor adjustments; I used fresh green beans instead of snap peas and added a few extra cups of mixed greens for bulk. This made the dressing to salad ratio perfect for us. The toasted sesame seeds were a nice touch, too, and really set off the avocado nicely. Thanks for posting! Made for Veg*n Swap #13.

Ingredients Nutrition


  1. Ginger Dressing:
  2. Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes.
  3. Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender.
  4. Drain and refresh under cold water. Pat dry with paper towel.
  5. Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.

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