Avocado Salad with Ginger Miso Tahini Dressing and Nasturtiums
Hello honeybees! I had two weekends in a row full of extroverted glitz (one with fireworks over a river, the other one with sequins all over my body). Just in the past 14 days I got to go camping, play a drum kit for the first time (intoxicating!), work another farmers market with Frolic, make secret plans about upcoming workshops in Richmond, spend some time doing photography for my friend Lindsay, do a fashion shoot at Texas Beach with my friend Angel and danced under the full moon at a Summer masquerade!
I’ve been bubbling over with creative energy lately. I sort of feel like a deep creative channel has just opened back up after being closed off for most of my adult life. That is, my desire to do acting and improv has fired up again! I can’t explain it exactly, but I feel like something has shifted. I’m going to blame it on Bach flower essences, the Full Moon and journaling my face off.
Speaking of creative energy, I whipped this beautiful salad up out of the blue with just ingredients I had on hand in my pantry and garden!
I’ve been craving primarily savory salty flavors as of late. But with the heat of Summer I’ve been going hard on raw eats. I’ve been doing this avocado salad for breakfast. Is that weird? Because I find it to be absolutely wonderful. It hits all of my marks. It’s creamy, cold, savory, salty and nourishing. The ginger miso tahini dressing is all sexy and nutty-salty-sweet with that hit of gingery heat. And of course I had to load this salad up with spicy nasturtiums because the nasturtium plants in my garden are popping off!
This is the kind of salad I could eat all day, at any time, during any time of year. It’s really just another way to stuff an entire avocado into my body in one sitting. I mean, like I need an excuse?
This whole deal would be bangin’ over a bed of sliced garden tomatoes. Or throw the whole thing on a giant slab of toast! Heavenly.
Oh, and just because todays post is short and sweet, here are some links I'm loving lately!
This remineralizing reishi tonic from Shaman Shack. I walked into my new favorite wellness boutique and the owner recommended it to me, as I've been working with my functional medicine doctor to get more trace minerals into my diet. It contains Shalajit (Himalayan mineral powerhouse) and Ormus (semi-precious stone silicates washed down the mountains over eons). I've been putting it in blended nut butter lattes and smoothies and it might be part of my newfound creative (third-eye) buzz.
I've been taking this master class from Dustin Hoffman and if you have even the slightest interest in the art of acting, you should check it out. Loads of wisdom nuggets, a lot of which are about letting go and being present.
Ever feel overwhelmed (or like a freak) because you have equal amounts of passion /skill in multiple different areas all of which could be your career? You're probably a multipotentialite.
A guide to smarter smoothies! Perfect for us fans of low-sugar, truly nourishing smoothie goodness.
What do we think of this years fancy food show trends? I'm down with all of the gochujang madness. But premium bougie waters have got to die.
This is an older video from Tony Robbins about The Law of Attraction but it's still so relevant and essential.
Avocado Salad with Nasturtiums and Ginger Miso Tahini Dressing
Created by Renee on July 7, 2017
Note: if you can’t find nasturtiums or prefer not to use them, sub for arugula.
- Prep Time: 5m
- Total Time: 5m
- Serves: 1
Ginger Miso Tahini Dressing
- 1 1/2 tablespoons runny smooth tahini
- 1 teaspoon sesame oil or olive oil
- 1 teaspoon mellow white miso paste
- 1/2 inch fresh ginger, peeled and minced
- 3 tablespoons water + more as needed
- juice 1/2 lemon + more to taste
- salt + pepper
- 1 ripe avocado
- large handful fresh nasturtiums (or arugula is a good substitute)
- handful fresh basil, torn roughly (I used purple thai basil but green genovese is great too)
- sesame oil or olive oil
- hulled sesame seeds
- salt and pepper
- lemon juice
- Ginger Miso Tahini Dressing
Ginger Miso Tahini Dressing
- In a small bowl, stir together all of the dressing ingredients: tahini, sesame oil, miso paste, ginger, water, lemon juice, salt and pepper. Use a fork to whisk it all together until smooth. Taste and add more lemon juice, salt and pepper as you like
- Slice your avocado down the center lengthwise. Remove the pit and peel. Slice into long strips lengthwise. Arrange the halves on your serving plate and gently press down on the halves to fan out the strips.
- Add nasturtiums and fresh basil to the serving plate. Drizzle lightly with sesame oil or olive oil. Add a sprinkle of sesame seeds (as much as you like). Add a dash of salt and pepper to the avocado and flowers. Squeeze a little lemon juice over it all. Drizzle with the ginger miso tahini dressing. Dig in!