Shrimp Avocado Salad Recipe with Miso Dressing
This incredible Shrimp Avocado Salad is made with juicy shrimp, avocado, sliced cucumber, and fresh greens all tossed in the most delicious homemade creamy miso dressing. Low-carb, so easy to make, and ready in 30 minutes or less.
Servings: 4 servings
Ingredients
- 1 tablespoon butter
- 1 pound raw shrimp peeled and tails removed
- 5 cloves garlic minced
- ½ teaspoon chili powder
- ½ teaspoon cayenne
- 2 large avocados pitted, peeled and cut into cubes
- 1 medium cucumber sliced
- ½ cup shredded carrots
- ½ cup edamame
- 6 cup fresh arugula or spinach, mixed greens, kale, etc.
- fresh cilantro for serving
- Peanuts for topping, optional
For the Dressing:
- 1 1-inch piece of fresh peeled ginger
- 3 tablespoon olive oil
- 4 tablespoon fresh lime juice
- 2 tablespoon agave syrup
- 2 tablespoon white miso
- 3 cloves garlic
- ½ teaspoon sesame oil
- 2 teaspoon soy sauce
- salt + black pepper to taste
Instructions
- Prepare the creamy miso dressing: Place all of the salad dressing ingredients in the bowl of a food processor or blender and process until smooth and creamy. Season with additional lime juice, agave syrup, salt, and black pepper, to taste.
- Prepare the salad bowls: Divide the lettuce, avocado, cucumber, carrots, and edamame between 2-4 salad bowls (2 bowls for very large salads, or 4 bowls for smaller salads). Top each bowl with chopped cilantro and peanuts (optional). Set aside to cook the shrimp.
- Cook the shrimp: Melt 1-2 tablespoons of butter in a large skillet over medium heat. Add the raw shrimp and garlic, mixing well to combine. Sprinkle the shrimp with chili powder and cayenne pepper, and continue to cook, stirring occasionally, until the shrimp is no longer transparent and fully cooked, approximately 2-3minutes on each side.
- Assemble: Divide the shrimp among the salad bowls and drizzle with the prepared miso dressing.
Notes
- Keep leftover miso dressing stored in an airtight container in the refrigerator for up to 4-5 days. Mix well before serving.
- Optional salad additions: diced red onion, green onions, cherry tomatoes, fresh lemon juice
Nutrition
Calories: 512kcal | Carbohydrates: 29g | Protein: 31g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 293mg | Sodium: 1452mg | Potassium: 1126mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7360IU | Vitamin C: 38.3mg | Calcium: 265mg | Iron: 5.2mg
