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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.

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)

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

Find it online: https://thefamilycooking.com/shrimp-and-avocado-salad-with-miso-dressing/