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Avocado and Shrimp on a bed of greens.

Shrimp and Avocado Salad with Miso Dressing


Description

This Shrimp and Avocado Salad is topped with spicy shrimp, crisp cucumbers, spinach, creamy avocado, and a generous drizzle of miso dressing. The happiest green salad ever! 


Ingredients

Scale

For the salad:

  • 1 teaspoon minced garlic
  • 1/2 pound raw shrimp, tails removed
  • 1/2 tablespoon butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 1/2 cups sliced avocados (2 small)
  • 1 cucumber, diced
  • 4 cups spinach or baby kale, chopped
  • fresh chopped cilantro for topping
  • peanuts for topping
  • optional: fried wonton strips (see FAQs)

For the dressing:

  • one 1-inch piece of fresh peeled ginger
  • 3 tablespoons oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1 1/2 tablespoons white miso (it’s a paste – you can buy it at many grocery stores these days)
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
  2. Arrange all the salad veg in a bowl with the shrimp.
  3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

Equipment

Notes

Use more shrimp to make it, well, more shrimpy! Also – if you have fresh crab, heap that on there too!

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Lunch
  • Method: Sauté
  • Cuisine: American

Keywords: shrimp and avocado salad, miso dressing, shrimp salad