Another great recipe for hot weather. If you're not cooking for a crowd, I would still make the full batch of salad and dressing, even if I were only stuffing one or two avocados. The salad will keep longer and is good on its own.
In the couple of weeks that have passed since I first made this, it's become clear to me that this salad left its mark--I've been putting cucumber and radish in everything, and have made several other dishes (like one with spicy blanched green beans) that have some sort of miso-sesame sauce. This may have been where it all began.
Avocado Cup Salad with Cucumbers, Radishes, and Ginger-Miso Dressing
(from smitten kitchen)
1 cup finely diced cucumber (from about half a long English or 2 small Persian cukes), seeds removed
1 cup finely diced radishes (from about 4 large red ones)
2 scallions, finely chopped
4 tablespoons toasted sesame oil
2 teaspoons miso
2 tablespoons rice vinegar
1/2 teaspoon finely grated or minced fresh ginger root (or more to taste)
2 teaspoon white sesame seeds, toasted
4 ripe avocados
Mix cucumber, radishes and scallions in a medium bowl. In a small dish, whisk sesame oil, miso, rice vinegar and ginger. Add dressing flavor and seasonings to taste. Halve avocados and remove pits. Score avocado halves with a knife, cutting lines in both directions to form a grid, but being careful not to through the skin.
If you’re serving all four avocados right away, go ahead and mix the dressing and salad ingredients together, then heap each avocado half with salad and dressing and garnish with mix of sesame seeds. If you’d like to stretch this over several days of lunches or the like, keep the mixed salad ingredients and dressing in separate dishes. When you’re ready to eat, cut and score your avocado, dot a little dressing directly on each half, heap with salad filling and drizzle with more dressing. Garnish with mix of seeds.
Eat with a spoon.