Description
This Shrimp and Avocado Salad with Miso Dressing is a refreshing and flavorful dish that combines tender shrimp, creamy avocado, and crisp vegetables tossed in a tangy miso dressing.
Ingredients
For the Salad:
- 1 pound cooked shrimp (peeled and deveined)
- 1 large avocado (diced)
- 4 cups mixed greens or baby spinach
- 1 cup cucumber (sliced)
- ½ cup shredded carrots
- ¼ cup sliced radishes
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds (optional)
For the Miso Dressing:
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon soy sauce or tamari
- 1 teaspoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 2 tablespoons olive oil
- 1 tablespoon water (to thin if needed)
Instructions
- In a large salad bowl, combine the mixed greens, shrimp, avocado, cucumber, carrots, radishes, and green onions. Toss gently to mix.
- In a small bowl or jar, whisk together the miso paste, rice vinegar, lime juice, soy sauce, honey, sesame oil, and olive oil. Add water gradually to reach desired consistency.
- Drizzle the miso dressing over the salad and toss gently to combine.
- Sprinkle with sesame seeds before serving.
Notes
- This salad is best served immediately but the dressing can be made up to 3 days ahead and stored in the fridge.
- Add cooked quinoa or rice noodles for a more filling meal.
