Avocado with Ginger & Carrot Dressing

2 tablespoon water

2 small carrots, peeled and diced

1/2 shallot, peeled and roughly chopped

2- inch knob of ginger, peeled and grated

1/4 cup grape seed oil

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon sweet white miso paste

1 avocado, fanned

Sesame seeds, for topping

 

To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal tablespoon of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.