Shrimp and Avocado Salad with Miso Dressing

Why You’ll Love This Recipe

This Shrimp and Avocado Salad with Miso Dressing is a perfect balance of flavors and textures. The shrimp are tender and juicy, while the avocado provides a creamy, smooth contrast. The miso dressing ties everything together with its salty, savory, and slightly tangy notes, creating a rich depth of flavor. This salad is not only quick and easy to prepare, but it’s also packed with nutrients like protein, healthy fats, and antioxidants. Plus, it’s easily customizable based on your preferences!

Ingredients

For the Salad:

• 1 lb (450g) shrimp, peeled and deveined
• 1 large avocado, diced
• 4 cups mixed greens (e.g., arugula, spinach, or romaine)
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil (for cooking shrimp)
• Salt and pepper to taste

For the Miso Dressing:

• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (optional for sweetness)
• 1/4 cup water (to thin the dressing, adjust as needed)
• 1 teaspoon grated ginger (optional)
• 1 teaspoon sesame seeds (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with salt and pepper, then add them to the pan. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from the heat and set aside to cool slightly.
2. Prepare the Salad Ingredients: While the shrimp is cooking, prepare the salad ingredients. In a large bowl, combine the mixed greens, cucumber slices, cherry tomatoes, and red onion. Add the diced avocado just before serving to prevent browning.
3. Make the Miso Dressing: In a small bowl or jar, whisk together the white miso paste, rice vinegar, soy sauce, sesame oil, honey (if using), grated ginger (optional), and water. Adjust the water to reach your desired dressing consistency. If you prefer a sweeter dressing, add a bit more honey or maple syrup.
4. Assemble the Salad: Once the shrimp has cooled slightly, add it to the salad bowl with the vegetables. Drizzle the miso dressing over the top and toss gently to combine, making sure all ingredients are coated with the dressing.
5. Serve: Garnish with sesame seeds, additional avocado slices, or fresh herbs if desired. Serve immediately and enjoy!

Servings and Timing

• Servings: 2-4 servings
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Variations

• Add More Vegetables: Feel free to add other vegetables like bell peppers, radishes, or shredded carrots for more color and crunch.
• Grilled Shrimp: For extra flavor, grill the shrimp instead of sautéing it for a smoky finish.
• Vegan Version: Swap the shrimp for grilled tofu or chickpeas for a plant-based alternative.
• Spicy Kick: Add a teaspoon of sriracha or chili flakes to the miso dressing for a spicy twist.
• Noodles: Serve this salad on a bed of soba noodles or rice noodles for a more filling meal.

Storage/Reheating

• Storage: This salad is best served fresh, but you can store the miso dressing separately in the refrigerator for up to 5 days. The shrimp and salad can be stored in an airtight container in the fridge for up to 1 day, but the avocado may brown slightly.
• Reheating: If you have leftover shrimp, gently reheat it in the microwave or in a skillet over low heat. For the salad, it’s best to serve it cold or at room temperature.

FAQs

1. Can I use cooked shrimp for this recipe?

Yes, you can use pre-cooked shrimp for convenience. Just make sure to add it to the salad after it has cooled to avoid overcooking.

2. Can I make this salad ahead of time?

You can prepare the salad ingredients and miso dressing ahead of time, but it’s best to assemble the salad just before serving to keep the avocado fresh and prevent the vegetables from wilting.

3. Can I use a different kind of miso paste?

Yes, you can use red or yellow miso paste if you prefer, but white miso tends to have a milder flavor that works best in this dressing.

4. Can I add other fruits to this salad?

Yes! Try adding fruits like orange segments, mango, or pomegranate seeds for a burst of sweetness and color.

5. How do I prevent the avocado from browning?

To prevent avocado from browning, add it just before serving. You can also drizzle a little lemon or lime juice on the avocado to help preserve its color.

6. Can I make this recipe gluten-free?

Yes, this recipe can be made gluten-free by using tamari instead of soy sauce and ensuring all other ingredients are gluten-free.

7. Can I make the miso dressing without sesame oil?

If you don’t have sesame oil, you can substitute it with olive oil or another neutral oil. However, sesame oil adds a distinct flavor that enhances the dressing, so it’s worth using if you can.

8. Can I use a different type of protein in this salad?

Yes! If you don’t want to use shrimp, you can substitute grilled chicken, tofu, or even seared tuna for a different protein source.

9. Is this salad spicy?

No, the salad itself isn’t spicy, but you can add sriracha or chili flakes to the miso dressing for a spicy kick.

10. How do I make this salad more filling?

To make the salad more filling, you can add some cooked quinoa, chickpeas, or a boiled egg to increase the protein and fiber content.

Conclusion

Shrimp and Avocado Salad with Miso Dressing is a vibrant, healthy, and delicious dish that’s packed with fresh flavors and textures. The tender shrimp, creamy avocado, and crunchy vegetables come together perfectly with the rich and savory miso dressing. Whether you’re looking for a light, satisfying lunch or a flavorful dinner, this salad is a perfect choice that’s quick and easy to make. Plus, it’s versatile and can be customized to suit your taste preferences. Enjoy this healthy, refreshing salad as a meal or as a side!

Shrimp and Avocado Salad with Miso Dressing

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Shrimp and Avocado Salad with Miso Dressing combines succulent shrimp, creamy avocado, fresh vegetables, and a savory miso dressing, creating a light yet satisfying meal packed with protein, healthy fats, and delicious flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2-4 servings
• Category: Salad, Main Dish
• Method: Cooking, Tossing
• Cuisine: American, Asian

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 large avocado, diced
• 4 cups mixed greens (e.g., arugula, spinach, or romaine)
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil (for cooking shrimp)
• Salt and pepper to taste
• For the Miso Dressing:
• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (optional for sweetness)
• 1/4 cup water (to thin the dressing, adjust as needed)
• 1 teaspoon grated ginger (optional)
• 1 teaspoon sesame seeds (optional, for garnish)

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Instructions

1. Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with salt and pepper, then add them to the pan. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from the heat and set aside to cool slightly.
2. Prepare the Salad Ingredients: While the shrimp is cooking, prepare the salad ingredients. In a large bowl, combine the mixed greens, cucumber slices, cherry tomatoes, and red onion. Add the diced avocado just before serving to prevent browning.
3. Make the Miso Dressing: In a small bowl or jar, whisk together the white miso paste, rice vinegar, soy sauce, sesame oil, honey (if using), grated ginger (optional), and water. Adjust the water to reach your desired dressing consistency. If you prefer a sweeter dressing, add a bit more honey or maple syrup.
4. Assemble the Salad: Once the shrimp has cooled slightly, add it to the salad bowl with the vegetables. Drizzle the miso dressing over the top and toss gently to combine, making sure all ingredients are coated with the dressing.
5. Serve: Garnish with sesame seeds, additional avocado slices, or fresh herbs if desired. Serve immediately and enjoy!

Notes

• Storage: This salad is best served fresh, but you can store the miso dressing separately in the refrigerator for up to 5 days. The shrimp and salad can be stored in an airtight container in the fridge for up to 1 day, but the avocado may brown slightly.
• Reheating: If you have leftover shrimp, gently reheat it in the microwave or in a skillet over low heat. For the salad, it’s best to serve it cold or at room temperature.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 7g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 3g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 170mg