Shrimp and Avocado Salad with Miso Dressing Recipe
If you’re looking for a fresh, vibrant meal that screams flavor in every bite, look no further than this Shrimp and Avocado Salad with Miso Dressing. Picture juicy, tender shrimp mingling with creamy avocado, crisp veggies, and a zippy homemade miso dressing that brings everything together in perfect harmony. It’s a salad that manages to feel luxurious yet light, ideal for lunch, dinner, or sharing with friends as a gorgeous starter. Trust me, this is the kind of dish you’ll want to revisit again and again!
Ingredients You’ll Need
The magic of a truly memorable salad lies in the quality and harmony of its ingredients. For Shrimp and Avocado Salad with Miso Dressing, each component is chosen for what it brings—their flavors, textures, and colors make every forkful sing!
- Cooked shrimp (1 pound, peeled and deveined): Plump, sweet shrimp are the star here, so get the best you can—pre-cooked works great for convenience.
- Large avocado (diced): Creamy, buttery avocado adds richness and beautiful color contrast.
- Mixed greens or baby spinach (4 cups): These greens provide the crisp, leafy base that pulls everything together.
- Cucumber (1 cup, sliced): Adds unbeatable juiciness and refreshing crunch.
- Shredded carrots (½ cup): Brings lovely sweetness and a pop of sunny orange.
- Sliced radishes (¼ cup): Their gentle peppery bite balances out the richness of avocado and shrimp.
- Chopped green onions (2 tablespoons): Offers a light onion flavor that lifts the whole salad.
- Sesame seeds (1 tablespoon, optional): Sprinkle these on for nutty crunch and a pretty finish.
- White miso paste (1 tablespoon): The backbone of your dressing—deeply savory with loads of umami.
- Rice vinegar (1 tablespoon): Bright acidity cuts beautifully through the rich flavors.
- Lime juice (1 tablespoon): Gives the dressing a fresh citrusy zing.
- Soy sauce or tamari (1 teaspoon): Adds complexity and the perfect savory balance.
- Honey or maple syrup (1 teaspoon): A touch of sweetness rounds out the dressing.
- Toasted sesame oil (1 teaspoon): For that incredible nutty aroma in every bite.
- Olive oil (2 tablespoons): Richness and smoothness, making the dressing silky.
- Water (1 tablespoon, to thin if needed): Helps you get your ideal dressing texture.
How to Make Shrimp and Avocado Salad with Miso Dressing
Step 1: Prepare the Vegetables and Shrimp
Start by prepping all your star salad components so assembly is a breeze later. Wash and dry your greens thoroughly, then gather your cucumber, carrots, radishes, and green onions. Slice and dice as needed—aim for bite-sized pieces that play nicely with the shrimp. If you’re using pre-cooked shrimp, give them a quick rinse and gently pat them dry to keep your salad light, bright, and never watery.
Step 2: Mix Up the Miso Dressing
In a small bowl or a handy jar with a lid, combine the white miso paste, rice vinegar, lime juice, soy sauce, honey, sesame oil, and olive oil. Whisk (or shake!) everything together until smooth and creamy. If the dressing feels too thick, drizzle in water a little at a time until you reach your preferred pourable consistency. This is where the flavors really shine—don’t be afraid to taste and tweak!
Step 3: Assemble the Salad
In a large salad bowl, layer the mixed greens or baby spinach. Top with the cucumber, carrots, radishes, green onions, avocado chunks, and finally, nestle the cooked shrimp right on top. This is your canvas, so feel free to arrange everything artfully or give it a gentle toss for a more rustic look.
Step 4: Dress and Toss
Drizzle the miso dressing generously over your vibrant salad. Use salad tongs or two big spoons to toss everything together gently, making sure the greens are coated but not bruised. The avocado and shrimp should stay mostly intact, creating luscious bites throughout.
Step 5: Add the Finishing Touches
Right before serving, shower the top with those toasty sesame seeds. If you’re a fan of extra color or crunch, add more green onions or a few microgreens. The final result: Shrimp and Avocado Salad with Miso Dressing that looks as lively as it tastes!
How to Serve Shrimp and Avocado Salad with Miso Dressing
Garnishes
Top your Shrimp and Avocado Salad with Miso Dressing with extra sesame seeds for crunch, sliced green onion, or even some thinly sliced chiles if you want a touch of heat. Microgreens or sprigs of cilantro add a restaurant-worthy flair that’s just as pleasing to the eye as it is to the palate.
Side Dishes
This salad is fantastic on its own but pairs beautifully with light sides like steamed edamame, a bowl of miso soup, or crispy rice crackers. For a more hearty meal, serve it alongside some chilled soba or delicate jasmine rice. The cool flavors of the Shrimp and Avocado Salad with Miso Dressing play well with any subtle, Asian-inspired accompaniments.
Creative Ways to Present
Try serving this salad in shallow wide bowls for a modern touch, or get playful by layering ingredients in tall glass jars or clear cups for picnics and lunchboxes. For appetizer portions, spoon the Shrimp and Avocado Salad with Miso Dressing into small lettuce cups or cucumber boats—these are always a hit at parties!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer your Shrimp and Avocado Salad with Miso Dressing to an airtight container and refrigerate. The salad is best enjoyed the same day, since avocado tends to brown, but it will keep for up to 24 hours if you’re in a pinch. Try to store the dressing separately if you anticipate leftovers—the greens stay fresher that way!
Freezing
Freezing is not recommended for this fresh salad, as the avocado texture and leafy greens will suffer. The shrimp could technically be frozen separately, but when combined with the other elements, you’d lose the wonderful crispness and vibrancy that make this dish special. Enjoy your Shrimp and Avocado Salad with Miso Dressing fresh for the best experience!
Reheating
This salad is designed to be enjoyed cold or at room temperature, and there’s really no need to reheat. If your shrimp needs a quick boost, you can gently warm them in a pan for a minute or two, but be careful not to overcook. Otherwise, serve leftover salad straight from the fridge for maximum freshness.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just make sure to thaw them thoroughly under cold water, and pat them dry so your salad isn’t soggy. Frozen pre-cooked shrimp are wonderfully convenient and taste fantastic in Shrimp and Avocado Salad with Miso Dressing.
Is there a vegan version of this recipe?
Swap out the shrimp for cubed, pan-seared tofu or even chickpeas for a plant-based twist. Use maple syrup instead of honey in the dressing and you’ll have a fully vegan version of Shrimp and Avocado Salad with Miso Dressing.
Can I make the miso dressing ahead of time?
Yes, you can! Whip up the dressing and store it in a sealed jar in your fridge for up to three days. This makes throwing together your Shrimp and Avocado Salad with Miso Dressing a breeze whenever the craving hits.
How do I keep my avocado from browning?
Toss your diced avocado with a little extra lime juice before adding it to the salad. The citrus helps slow browning, keeping your Shrimp and Avocado Salad with Miso Dressing bright and fresh. Assemble the salad just before serving for the best results.
What can I add to make it more filling?
Feel free to add a scoop of cooked quinoa, cooked brown rice, or even chilled rice noodles if you want to bulk it up. These ingredients work harmoniously with the existing flavors in your Shrimp and Avocado Salad with Miso Dressing and make it a heartier meal.
Final Thoughts
I hope you’re as excited as I am to dig into this Shrimp and Avocado Salad with Miso Dressing. It’s one of those special recipes that delivers maximum flavor with minimal effort—and looks absolutely stunning on the table. Give it a try, play with the ingredients, and make it your own. Your taste buds will thank you!
Print
Shrimp and Avocado Salad with Miso Dressing Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Shrimp and Avocado Salad with Miso Dressing is a refreshing and flavorful dish that combines succulent shrimp, creamy avocado, and crunchy vegetables tossed in a tangy miso dressing. It’s a perfect light and healthy meal for any day of the week!
Ingredients
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)
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
- Prepare the Salad: In a large salad bowl, combine the mixed greens, shrimp, avocado, cucumber, carrots, radishes, and green onions.
- Make the Miso Dressing: In a small bowl or jar, whisk together the miso paste, rice vinegar, lime juice, soy sauce, honey, sesame oil, and olive oil until smooth and creamy. Add water to reach your desired consistency.
- Assemble the Salad: 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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 150mg
