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.