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
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.
Notes
- For extra crunch, top with chopped toasted nuts or crispy wonton strips.
- This salad pairs well with a side of steamed rice or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 180mg
