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
Scale
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
