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.
