Prep Time: 5 Min
1 ripe avocado 1 tbsp white miso paste 2 tbsp rice vinegar 1 tbsp lemon juice 1 garlic clove 2 tbsp olive oil 1–2 tbsp water (to thin) Salt & pepper to taste
Cook Time: 0 Min
Ingredients
Slice a ripe avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Make sure the avocado is soft and creamy.
Add white miso paste, rice vinegar, lemon juice, and one peeled garlic clove to the blender. These bring umami, tang, and a sharp garlic kick.
Pour in olive oil to give the dressing a silky texture. Add 1 tbsp water at first to help blend; you can adjust thickness later if needed.
Blend all ingredients until smooth and creamy. Scrape down the sides if needed. Add more water slowly if it’s too thick to pour easily.
Taste and season with salt and pepper. Blend again briefly to combine the flavors evenly. The dressing should be bright, savory, and rich.
Store in a jar or airtight container. Chill before serving. Use it over salads, grain bowls, or roasted veggies for a creamy, tangy finish.