Avocado Green Salad with Ginger Dressing / by Alex Boake

In the last year I've had a major love affair with avocados, which continues to this very day. I expect that this will continue until the day I perish, or the day that avocados become extinct. Just today I remembered that as a child I attempted to grow an avocado tree from an avocado pit! Clearly this whole avocado thing started way before I realized it. Here's a little salad that I came up with that features the handsome devil!

Avocado Green Salad with Ginger Dressing Serves 4 as a side.


  • 2 Ripe Avocados
  • 1 Belgian Endive
  • 4 Baby Cucumbers
  • 2 Green Onions


  • 3 Medium Limes, Juiced
  • 1 1/2 Tbsp Tamari Sauce
  • 2 Tbsp Avocado Oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Minced Fresh Ginger
  • Shake of Pepper
  • Shake of Red Pepper Flakes


Cut the hard end off of the Endive, and discard it. Slice the Endive widthwise into 1/2 cm slices. Divide these evenly between the 4 bowls. Slice Cucumbers, and then cut into thin matchsticks. Take the matchsticked Cucumbers and divide them between the 4 bowls, one Cucumber per person. Then cut the Avocados in half, remove and discard the pits. Peel off the outer shell, and then cut each half lengthwise, and then make 1 cm slices widthwise. Separate the diced Avocado, and once again divide between the 4 bowls. Slice the Green Onions into thin rings, and finally top each of the 4 bowls.

Combine all the ingredients for the Dressing in a medium sized bowl. Using an immersion blender, blend all the ingredients together until the Ginger is incorporated.

Serve salads, and let each person drizzle on their preferred amount of dressing. Enjoy!