Looking for a vibrant, flavor-packed meal that comes together in no time? Shrimp and Avocado Salad with Miso Dressing is the dish your summer days have been craving. Sweet, juicy shrimp and creamy avocado mingle with crisp veggies and a zippy miso-lime dressing for the ultimate refreshing salad experience. Bursting with colors, textures, and irresistible umami, this one-bowl wonder is perfect for a light lunch, dinner, or even your next backyard gathering.
Ingredients You’ll Need
Every ingredient in this Shrimp and Avocado Salad with Miso Dressing plays a starring role, contributing its special touch to the flavor symphony. With simple, fresh produce and a few pantry staples, you’ll be amazed at how quickly this salad comes to life—bringing crunch, creaminess, and loads of color to your table.
- Shrimp: Fully cooked, peeled, and deveined shrimp save time and add plump, juicy protein.
- Avocados: Perfectly ripe avocados deliver creamy richness and healthy fats.
- Mixed Greens or Spinach: A fresh, leafy base gives the salad loads of body and a pop of green.
- Cherry Tomatoes: These little bursts of sweetness add color and juiciness to every bite.
- Cucumber: Thin slices provide cool crunch and a refreshing lift.
- Red Onion: Just a hint of sharpness wakes up the dish and adds striking color.
- White Miso Paste: This fermented favorite brings deep umami to the dressing with mellow savoriness.
- Rice Vinegar: Its mild tang rounds out the dressing with brightness.
- Soy Sauce: Adds salty complexity and helps balance the sweetness.
- Sesame Oil: A drizzle delivers toasty, nutty flavor that makes the dressing irresistible.
- Honey or Maple Syrup: Just a touch for balancing the miso’s saltiness and the dressing’s acidity.
- Grated Fresh Ginger: A teaspoon of zingy ginger adds warmth and depth.
- Lime Juice: Fresh lime juice lifts the flavors and adds citrus sparkle.
- Water: Sometimes just a splash to get your dressing to the perfect pourable consistency.
- Sesame Seeds: A final sprinkle for a hint of crunch and classic Asian-inspired flair.
How to Make Shrimp and Avocado Salad with Miso Dressing
Step 1: Whisk Up the Miso Dressing
Start by grabbing a small bowl—this is where the magic starts! In it, whisk together the miso paste, rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, lime juice, and a tablespoon of water. Keep whisking until the mixture is creamy and smooth. If you’d like, taste and tweak: add more lime for brightness, honey for sweetness, or a drop more water for a thinner consistency. This dressing is where most of the salad’s addictive personality comes from.
Step 2: Build Your Salad Base
In a big salad bowl, toss in your mixed greens or baby spinach, creating a soft bed for all the goodies to come. Scatter on those juicy cherry tomatoes, crisp cucumber slices, and sharp red onion. Each element adds its own character, making every forkful different and delicious.
Step 3: Add Shrimp and Avocado
Next, gently fold in your cooked shrimp and diced avocado. Be careful here—avocado is delicate, and you want nice chunks, not guacamole! The shrimp bring that plump, briny bite, while avocado adds buttery softness that perfectly balances the crisp veggies.
Step 4: Dress and Toss
Right before serving, drizzle your vibrant miso dressing all over the salad. Use a big spoon or tongs to toss everything lightly, making sure every piece gets coated without mashing the avocado. This step brings all the flavors together for that irresistible bite.
Step 5: Finish with Flair
Sprinkle sesame seeds over the top for a lovely crunch and picture-perfect finish. Serve immediately so everything stays fresh, vibrant, and ready to impress!
How to Serve Shrimp and Avocado Salad with Miso Dressing
Garnishes
A shower of toasted sesame seeds is a must for that nutty crunch, but don’t stop there! Try adding sliced green onions or a handful of fresh cilantro. If you like extra texture, a few crispy wonton strips or toasted almonds take this Shrimp and Avocado Salad with Miso Dressing to restaurant-worthy status. Your salad will not only taste amazing but look absolutely stunning in the bowl.
Side Dishes
This salad is a star on its own, but if you’re looking to round out your meal, think light and simple. Serve it alongside steamed jasmine rice, a bowl of miso soup, or some chilled soba noodles tossed in sesame oil. Any fresh fruit or crunchy slaw also pairs nicely, balancing the creamy richness of the avocado and the savory shrimp.
Creative Ways to Present
Wow your guests by plating Shrimp and Avocado Salad with Miso Dressing in individual bowls or layering it inside halved avocados for a show-stopping appetizer. For casual gatherings, try serving the salad in lettuce cups so guests can grab and go. You can even pile the salad onto a toasted baguette slice for a fun crostini, perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp and Avocado Salad with Miso Dressing, pop it into an airtight container. It will keep in the fridge for up to 24 hours, but for best texture, enjoy it sooner rather than later because the greens and avocado are most vibrant when fresh.
Freezing
Freezing is not recommended for this salad, especially since avocados and greens can become mushy once thawed. The shrimp, however, can be frozen on their own and thawed before assembling fresh salads in the future.
Reheating
No reheating needed for this summery salad! If the shrimp have been refrigerated separately, allow them to come to room temperature for a few minutes before mixing back into the salad for the best flavor and texture.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just make sure your shrimp are fully thawed, peeled, and deveined before adding them to the salad. A quick rinse under cold water and a gentle pat dry will help keep the texture just right.
What other veggies can I add?
This salad is endlessly customizable. Try edamame, shredded carrots, radish slices, or even crisp bell peppers for extra crunch and color. Let the season’s best produce inspire you.
How can I make Shrimp and Avocado Salad with Miso Dressing ahead for meal prep?
You can prep and store the veggies and shrimp separately, and whisk the dressing in advance. Keep the avocado uncut until serving time to prevent browning. When ready to eat, simply assemble, toss, and enjoy!
Is this salad gluten-free?
Yes, if you use a certified gluten-free soy sauce or tamari, the entire dish is gluten-free! Always double-check labels, but everything else in Shrimp and Avocado Salad with Miso Dressing is naturally gluten-free.
What protein variations work well?
If shrimp isn’t your favorite, try grilled chicken, flaked salmon, or crispy tofu. The miso dressing pairs beautifully with just about any protein, making this salad wonderfully versatile.
Final Thoughts
Bring a bowl of sunshine to your table with this Shrimp and Avocado Salad with Miso Dressing. It’s quick, nourishing, and bursting with flavor in every mouthful. Whether you make it for a speedy lunch or a friendly gathering, I promise you’ll crave it again and again!
Print
Shrimp and Avocado Salad with Miso Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Shrimp and Avocado Salad with Miso Dressing is a refreshing and flavorful salad that combines tender shrimp, creamy avocado, and a savory miso dressing. It’s a perfect light and healthy meal for any day of the week.
Ingredients
For the Salad:
- 1 pound cooked shrimp (peeled and deveined)
- 2 ripe avocados (diced)
- 4 cups mixed greens or baby spinach
- 1 cup cherry tomatoes (halved)
- ½ cucumber (thinly sliced)
- ¼ red onion (thinly sliced)
For the Miso Dressing:
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 tablespoon lime juice
- 1 tablespoon water (to thin if needed)
- Sesame seeds for garnish
Instructions
- Miso Dressing: In a small bowl, whisk together the miso paste, rice vinegar, soy sauce, sesame oil, honey, grated ginger, lime juice, and water until smooth. Taste and adjust seasoning as desired.
- Salad Assembly: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Gently fold in the shrimp and diced avocado. Drizzle the miso dressing over the salad just before serving and toss lightly to coat.
- Serve: Garnish with sesame seeds and serve immediately.
Notes
- For extra crunch, add toasted almonds or crispy wonton strips.
- Dressing can be made ahead and stored in the refrigerator for up to 5 days.
