Bright, bold, and blissfully easy to make, Shrimp and Avocado Salad with Miso Dressing is the kind of showstopper you’ll want in your regular lunch rotation. Every bite brings together plump, juicy shrimp, creamy avocado, crisp greens, and a tangy-sweet miso dressing that sings with notes of lime and ginger. Whether you’re craving something fresh for a weeknight dinner or looking to impress guests at a weekend brunch, this salad is the delicious answer to both!

Shrimp and Avocado Salad with Miso Dressing Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple, vibrant ingredients can come together to make something so flavorful! Each component contributes its own special character—think juicy shrimp, buttery avocado, and that umami-rich miso dressing—to make this salad a lively, colorful meal.

Cooked shrimp (1 pound, peeled and deveined): Save time by using pre-cooked shrimp, or quickly poach your own for ultimate freshness.
Ripe avocados (2, diced): Go for just-ripe avocados for perfect creamy chunks that hold their shape.
Mixed salad greens (4 cups): Choose a mix like baby spinach, arugula, and romaine for a varied texture and flavor base.
Cherry tomatoes (1 cup, halved): These little gems add sweetness and a pop of color.
Cucumber (1/2, sliced): Gives the whole salad a refreshing crunch.
Red onion (1/4 cup, thinly sliced): Adds sharpness and a bit of zip—skip or soak in water first if you prefer milder onion flavor.
White miso paste (2 tablespoons): The heart of the dressing, providing irresistible umami depth.
Rice vinegar (2 tablespoons): Lends a gentle tang that brightens the flavors.
Soy sauce (1 tablespoon): Infuses savory saltiness—opt for low-sodium if you wish.
Honey or maple syrup (1 tablespoon): Balances out the savory notes with subtle sweetness.
Sesame oil (2 tablespoons): Just a drizzle packs that characteristic toasty aroma.
Fresh lime juice (1 tablespoon): Adds vibrant acidity and a citrusy zing.
Grated fresh ginger (1 teaspoon): Gives the dressing warmth and a lively bite.
Water (1 tablespoon, more as needed): Helps thin the dressing to the perfect pourable texture.
Toasted sesame seeds (1 tablespoon, for garnish): Sprinkle over just before serving for a satisfying crunch and visual flair.

How to Make Shrimp and Avocado Salad with Miso Dressing

Step 1: Whisk Up the Miso Dressing

Begin by making the star of the show—the dressing! In a small bowl, combine the white miso paste, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, lime juice, and grated ginger. Use a whisk to blend everything together until smooth and creamy. If it feels too thick, simply splash in a little water until you have a pourable consistency. Taste and fine-tune if you’d like a bit more sweetness or acidity.

Step 2: Prep Your Salad Base

Grab your biggest salad bowl and toss in the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. These form a crunchy, colorful bed that will hold up beautifully to the heartier ingredients to follow.

Step 3: Add the Shrimp and Avocado

Gently add the cooked shrimp and diced avocado to the salad bowl. Take care with the avocado so it stays in generous, creamy chunks. The combination of tender shrimp and buttery avocado is what makes this Shrimp and Avocado Salad with Miso Dressing so special.

Step 4: Dress and Toss

Drizzle the miso dressing you whipped up earlier all over the salad. With a big spoon or your hands, give everything a gentle toss so every bite is glazed with flavor. The dressing will cling beautifully to all the little nooks and crannies.

Step 5: Garnish and Serve

Right before serving, sprinkle toasted sesame seeds over the top for an irresistible nutty finish. Now it’s ready: vibrant, inviting, and packed with all your favorite textures.

How to Serve Shrimp and Avocado Salad with Miso Dressing

Garnishes

For a playful finishing touch, try adding fresh cilantro, thinly sliced scallions, or a scatter of microgreens just before serving. A handful of crispy wonton strips or chopped toasted nuts can add even more crunch and bring another level of excitement to the bowl.

Side Dishes

This salad shines bright enough to enjoy on its own, but it also pairs wonderfully with a modest side of steamed jasmine rice or a thick slice of lightly toasted crusty bread. Either option helps soak up every last drop of that addictive miso dressing!

Creative Ways to Present

If you’re looking to impress, serve your Shrimp and Avocado Salad with Miso Dressing in individual glass cups or wide-mouthed jars for a picnic-ready lunch. Or, go the family-style route and pile it up on a large platter, letting the colors and textures do all the talking. For a dinner party, layer the salad in clear bowls so guests can admire each gorgeous tier.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp and Avocado Salad with Miso Dressing is best enjoyed soon after assembling, but you can keep it in an airtight container in the refrigerator for up to a day. Store the dressing separately for the best texture and toss it all together just before eating.

Freezing

Because avocados and greens don’t love the freezer, I’d skip freezing this salad. The shrimp can be frozen on its own if needed, but once everything is assembled, you’ll want to enjoy it fresh so all the textures and flavors really shine.

Reheating

No reheating required here—this salad is meant to be enjoyed chilled or at room temperature! If the shrimp were stored separately in the fridge, let them sit out for a few minutes to take off the chill before mixing with the rest of your salad.

FAQs

Can I use frozen shrimp for this salad?

Absolutely! Just thaw your frozen shrimp according to package directions, then pat dry before tossing them into the Shrimp and Avocado Salad with Miso Dressing for the best texture and flavor.

How do I keep the avocado from browning?

Toss the avocado in a little lime or lemon juice right after dicing, and add it to your salad right before serving. The citrus in the miso dressing will also help slow browning.

Is there a way to make the dressing without soy sauce?

Yes! If you’re avoiding soy, coconut aminos or tamari are both great alternatives that still give the miso dressing a delicious savory depth in your Shrimp and Avocado Salad with Miso Dressing.

What other veggies can I add?

Feel free to toss in shredded carrots, bell peppers, or blanched snap peas—this salad welcomes vibrant extras, and they’ll add even more color and crunch.

Can I make this Shrimp and Avocado Salad with Miso Dressing vegan?

You can! Replace the shrimp with cubes of baked tofu or edamame, and swap out honey for maple syrup to keep that gorgeous miso dressing plant-based.

Final Thoughts

If you’re in the mood for something light yet deeply satisfying, you simply have to try Shrimp and Avocado Salad with Miso Dressing. It’s quick, easy, and bursting with the kinds of flavors that make even an ordinary day feel special. Go on—give it a whirl and watch it become one of your most-requested recipes!

Shrimp and Avocado Salad with Miso Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

Author: Emma
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Shrimp and Avocado Salad with Miso Dressing is a refreshing and flavorful dish that combines succulent shrimp, creamy avocado, and a umami-rich miso dressing. It’s a perfect light meal for any day of the week.

Ingredients

Scale

Shrimp and Avocado Salad:

1 pound cooked shrimp, peeled and deveined
2 ripe avocados, diced
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup thinly sliced red onion

Miso Dressing:

2 tablespoons white miso paste
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
2 tablespoons sesame oil
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1 tablespoon water (more as needed)

1 tablespoon toasted sesame seeds for garnish

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Instructions

Miso Dressing: In a small bowl, whisk together the white miso paste, rice vinegar, soy sauce, honey, sesame oil, lime juice, grated ginger, and water until smooth. Adjust the consistency with more water if needed.
Salad Assembly: In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, cooked shrimp, and diced avocado. Drizzle the miso dressing over the salad and toss gently to combine.
Serve: Sprinkle with toasted sesame seeds before serving. Serve immediately.