Spicy Shrimp and Avocado Salad With Miso Dressing
Spicy Shrimp and Avocado Salad With Miso Dressing
Course: Dinner, MainCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
1
hour10
minutesIngredients
- For Salad
1 1/2 cups sliced avocados
1/2 pound raw shrimp, tails removed
4 cups chopped spinach or baby kale
1 cucumber
1 teaspoon minced garlic
1/2 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon cayenne
fresh chopped cilantro for topping
peanuts for topping
- For Dressing
1 1-inch piece of fresh peeled ginger
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1 1/2 tablespoons white miso
3 tablespoons oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Directions
- Heat butter in a small skillet over medium high heat. Add garlic and shrimp; sprinkle with chili powder and cayenne. Stir fry for a few minutes on each side, until shrimps are cooked through.
- Cut avocados in half; cut lines through avocado vertically and horizontally. Scoop flesh out with a spoon.
- Peel and dice cucumber. Chop spinach or baby kale into small bite-sized pieces.
- Arrange shrimp and vegetables in a bowl. Set aside.
- Add all dressing ingredients to a food processor and blend until smooth. Taste and adjust seasing to your desired.
- Pour dressing over salad. Top with fresh cilantro and peanuts for crunch.
- Serve immediately!
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