Shrimp and Avocado Salad with Miso Dressing is the ultimate refresh—a vibrant, nutritious bowl chock-full of sweet shrimp, buttery avocado, and a punchy, umami-rich miso dressing that brings everything together. Every tender, juicy bite is crisp and bright, with a medley of textures and colors straight from an artful salad bar. It’s deliciously satisfying, ready in minutes, and destined to become your new go-to for an easy lunch or a light yet filling dinner. You’ll absolutely fall in love with how fast and fresh this salad comes together!

Shrimp and Avocado Salad with Miso Dressing Recipe - Recipe Image

Ingredients You’ll Need

When you make Shrimp and Avocado Salad with Miso Dressing, every single ingredient plays a key role—nothing here is extra, and each element is chosen for taste, crunch, or creaminess. These simple staples combine for something truly magical and full of flavor, no matter the season.

Shrimp: Use cooked, peeled, and deveined shrimp for ultimate ease and sweet, tender protein.
Avocado: Choose a ripe, creamy avocado for a buttery texture that balances the citrusy flavors and mellow miso.
Mixed greens or baby spinach: These provide a crisp, fresh base—go extra vibrant with a mix of lettuces or stick with tender baby spinach.
Cucumber: Refreshing crunch and mild, cooling flavor—slice thinly for the best salad texture.
Shredded carrots: Bright color and a subtle, earthy sweetness make carrots a must for both eyes and palate.
Sliced radishes: Their pop of color and peppery bite cut through the creamy dressing and avocado beautifully.
Chopped green onions: A mild, zesty hit to elevate every forkful—just enough to notice, never overpowering.
Sesame seeds (optional): Sprinkle on top for a gentle crunch and a hint of nutty flavor that pairs perfectly with miso.

White miso paste: The secret to a deep, savory flavor in the addictive miso dressing.
Rice vinegar: Brings a mellow tang and balances the miso’s salty depth.
Lime juice: Adds lively acidity and a fresh, citrusy zing.
Soy sauce or tamari: Use your favorite (tamari for gluten-free) to accentuate the umami richness.
Honey or maple syrup: Just a small amount for a touch of sweetness—choose your favorite!
Toasted sesame oil: A little goes a long way for a warm, nutty aroma and finish.
Olive oil: Helps the dressing come together smooth and silky.
Water: Add just enough to thin the dressing out to your liking—start slow and taste as you go.

How to Make Shrimp and Avocado Salad with Miso Dressing

Step 1: Prepare the Salad Base

Start by grabbing your largest salad bowl—trust me, you’ll want plenty of room for tossing! Add the mixed greens or spinach as your foundation, then scatter on the shrimp, diced avocado, cucumber slices, shredded carrots, sliced radishes, and green onions. Each layer brings a new color and texture, setting the stage for a seriously satisfying Shrimp and Avocado Salad with Miso Dressing.

Step 2: Whisk the Miso Dressing

In a small bowl or jar, combine the white miso paste, rice vinegar, lime juice, soy sauce or tamari, honey or maple syrup, toasted sesame oil, and olive oil. Whisk until everything is velvety smooth and creamy. If the mixture is a bit thick, slowly drizzle in water until you hit your perfect consistency—smooth enough to pour but still robust enough to cling to each leaf and shrimp.

Step 3: Dress and Toss

Now for the best part: drizzle the miso dressing all over your loaded salad. Gently toss everything together using salad tongs or clean hands, striving for every bite to pick up a little of that delicious sauce. The shrimp and avocado absorb the phenomenal flavor, making each mouthful a celebration of bold and mellow notes.

Step 4: Serve and Finish

Transfer your Shrimp and Avocado Salad with Miso Dressing to serving bowls or plates, then sprinkle a generous shower of sesame seeds over the top. Serve right away for the ultimate burst of freshness and crunch—this salad truly shines when enjoyed immediately after tossing.

How to Serve Shrimp and Avocado Salad with Miso Dressing

Garnishes

Elevate every bowl by adding a little something special: a final sprinkle of sesame seeds, a few extra green onions, or even a scattering of thinly sliced fresh chili for a gentle kick. If you love herbs, fresh cilantro or mint brightens things up even further. Sometimes those little finishing touches make Shrimp and Avocado Salad with Miso Dressing feel restaurant-worthy at your kitchen table.

Side Dishes

This salad is plenty satisfying on its own, but if you’re looking to round out the meal, consider serving it with steamed jasmine rice, cold soba noodles, or even a simple miso soup on the side. You could also offer some toasted sourdough, pita chips, or crispy wonton strips for dunking and crunch.

Creative Ways to Present

For a playful twist, layer the salad into individual mason jars for a grab-and-go picnic, or scoop into avocado halves for edible bowls. Hosting a crowd? Arrange the ingredients in elegant stripes on a platter, then toss at the table for a show-stopping presentation. Shrimp and Avocado Salad with Miso Dressing is truly adaptable and perfect for any style of entertaining!

Make Ahead and Storage

Storing Leftovers

If you’ve got extra salad, pop it in an airtight container and keep in the fridge for up to a day. For best results, store the dressing separately and toss right before enjoying—this keeps the greens crisp and the avocado beautifully green.

Freezing

Freezing isn’t recommended for this salad, since avocados and fresh greens lose their dreamy texture once thawed. However, you can prep and freeze cooked shrimp ahead of time, allowing you to whip up Shrimp and Avocado Salad with Miso Dressing in a flash whenever the craving strikes!

Reheating

There’s really no need to reheat anything here—this dish is all about cool, crisp bites and creamy, chilled shrimp. If your shrimp are straight from the fridge and super cold, just let them stand at room temperature for 10 minutes before tossing with the other ingredients for the most balanced, vibrant flavors.

FAQs

What type of shrimp works best for Shrimp and Avocado Salad with Miso Dressing?

Medium or large shrimp, already cooked, peeled, and deveined, are ideal. For convenience, you can buy them ready to go at the seafood counter or cook them quickly yourself. If using frozen, just thaw thoroughly first!

Can I make the miso dressing ahead of time?

Yes! The miso dressing can be made up to three days in advance. Simply whisk and store in a jar in the fridge—shake or stir before serving to bring it back together. This is a lifesaver for quick lunches or to prep for a gathering.

Is this salad meal-prep friendly?

While the salad is best enjoyed right after assembling, you can prep the veggies, cook shrimp, and make the dressing ahead of time. Wait to dice the avocado and toss everything together until you’re ready to eat for maximum freshness.

How can I make this dish gluten-free?

Shrimp and Avocado Salad with Miso Dressing is naturally gluten-free if you use tamari instead of soy sauce in the dressing and double-check your miso paste label. Just be sure to read every ingredient to keep your meal safe and delicious!

Can I make this salad heartier?

Absolutely! Add a scoop of cooked quinoa, rice noodles, or even farro to bulk up the salad and make it even more filling. The flavors of Shrimp and Avocado Salad with Miso Dressing pair beautifully with a mild, chewy grain base.

Final Thoughts

If you’re ready for a new favorite, give Shrimp and Avocado Salad with Miso Dressing a spot at your next meal. It’s fast, flexible, and so packed with flavor, you’ll find yourself craving it again and again! Why not whip it up tonight and see just how bright and delicious a salad can be?

Shrimp and Avocado Salad with Miso Dressing Recipe