Shrimp and Avocado Salad with Miso Dressing is a fresh, light, and flavor-packed dish that combines tender shrimp, creamy avocado, crisp greens, and a savory-sweet miso dressing. It’s the perfect salad for lunch or a light dinner, offering a delicious fusion of Asian-inspired flavors with wholesome, nutrient-dense ingredients.
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy days
- Balanced with protein, healthy fats, and fresh veggies
- The miso dressing adds a unique umami punch
- Naturally gluten-free and dairy-free
- Elegant enough for entertaining, simple enough for every day
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked shrimp (peeled and deveined)
- Ripe avocados, sliced or diced
- Mixed salad greens (arugula, spinach, or romaine)
- Cucumber, thinly sliced
- Cherry tomatoes, halved
- Red onion, thinly sliced (optional)
- Sesame seeds (optional, for garnish)
For the miso dressing:
- White miso paste
- Rice vinegar
- Soy sauce or tamari
- Sesame oil
- Olive oil
- Honey or maple syrup
- Fresh ginger (grated)
- Garlic (minced)
- Water (to thin, if needed)
directions
- Prepare the miso dressing: In a small bowl or jar, whisk together white miso, rice vinegar, soy sauce, sesame oil, olive oil, honey, grated ginger, and minced garlic. Add a splash of water if needed to reach desired consistency.
- In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, and red onion if using.
- Add cooked shrimp and avocado on top of the salad base.
- Drizzle with miso dressing and toss gently to combine.
- Sprinkle with sesame seeds if desired and serve immediately.
Servings and timing
This recipe serves about 2–3 people as a main course or 4 as a side.
Preparation time: 15 minutes
Cooking time (if shrimp needs to be cooked): 5–7 minutes
Total time: 20–25 minutes
Variations
- Use grilled shrimp: Adds a smoky flavor and charred texture.
- Add noodles: Toss in soba or rice noodles for a heartier salad.
- Include edamame or snap peas: For an extra protein and crunch boost.
- Swap the protein: Use grilled chicken or tofu instead of shrimp.
- Make it spicy: Add a dash of sriracha or sliced chili peppers to the dressing.
storage/reheating
This salad is best enjoyed fresh due to the avocado and delicate greens.
If storing, keep components separate: shrimp, greens, and dressing in individual containers.
Refrigerate for up to 2 days.
Do not freeze.
FAQs
Can I use frozen shrimp?
Yes, just thaw them thoroughly and cook if they’re not pre-cooked.
What type of miso is best for the dressing?
White miso (shiro miso) is ideal—it’s milder and slightly sweet, perfect for salad dressings.
How do I keep the avocado from browning?
Add it right before serving, or toss with a little lemon or lime juice to slow oxidation.
Is the miso dressing vegan?
It can be—just use maple syrup instead of honey.
Can I make the dressing ahead of time?
Yes, it keeps well in the fridge for up to a week. Shake or stir before using.
What greens work best in this salad?
A mix of tender greens like arugula, spinach, and baby romaine works beautifully.
Is this salad gluten-free?
Yes, as long as you use tamari or a gluten-free soy sauce.
Can I use another protein?
Definitely—grilled tofu, salmon, or even tempeh work well as alternatives.
Do I need to cook the shrimp myself?
No, you can use pre-cooked shrimp to save time. Just rinse and chill before adding.
What if I don’t have miso paste?
You can try substituting with tahini or peanut butter for a different but delicious twist.
Conclusion
Shrimp and Avocado Salad with Miso Dressing is a fresh and flavorful way to elevate your salad game. With its balance of textures, bold umami dressing, and nourishing ingredients, it’s the kind of meal that’s as satisfying as it is healthy. Quick to prepare and endlessly adaptable, it’s a dish you’ll come back to all year round.
Print
Shrimp and Avocado Salad with Miso Dressing
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
Description
This fresh and flavorful shrimp and avocado salad is tossed in a creamy miso dressing that adds a rich umami kick. Packed with protein, healthy fats, and crunchy veggies, it’s a light yet satisfying meal perfect for lunch or dinner.
Ingredients
For the Salad:
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1 lb cooked, peeled, and deveined shrimp
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2 ripe avocados, diced
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4 cups mixed greens or chopped romaine
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1 cup thinly sliced cucumber
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1/2 cup shredded carrots
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1/4 cup thinly sliced red onion
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2 tablespoons chopped fresh cilantro or mint (optional)
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1 tablespoon sesame seeds (optional)
For the Miso Dressing:
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2 tablespoons white miso paste
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1 tablespoon rice vinegar
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1 tablespoon fresh lime juice
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1 tablespoon sesame oil
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1 tablespoon olive oil
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1 teaspoon honey or maple syrup
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1 small garlic clove, grated
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1 teaspoon grated fresh ginger
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1-2 tablespoons water (to thin, as needed)
Instructions
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In a small bowl or jar, whisk together the miso, rice vinegar, lime juice, sesame oil, olive oil, honey, garlic, and ginger. Add water 1 tablespoon at a time until the dressing reaches your desired consistency. Set aside.
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In a large bowl, combine the shrimp, avocado, mixed greens, cucumber, carrots, red onion, and herbs if using.
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Drizzle the miso dressing over the salad and gently toss to combine.
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Sprinkle with sesame seeds and serve immediately.
Notes
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Best served fresh due to the avocado.
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Use grilled or sautéed shrimp for extra flavor.
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Add edamame or quinoa for a more filling salad.