Description
Zesty shrimp and avocado salad with miso dressing brings coastal California freshness to your plate. Crisp greens, succulent shrimp, and creamy avocado combine with umami-rich miso for a light, satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 g) cooked, peeled, and deveined shrimp
- 2 ripe avocados, diced
- 2 tbsps chopped fresh cilantro or mint (optional)
- 1 tbsp sesame seeds (optional)
- 1 small garlic clove, grated
- 4 cups mixed greens or chopped romaine
- 1 cup thinly sliced cucumber
- ½ cup shredded carrots
- ¼ cup thinly sliced red onion
- 2 tbsps white miso paste
- 1 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1–2 tbsps water (to thin, as needed)
Instructions
- Dressing Preparation: Blend miso, rice vinegar, lime juice, sesame oil, olive oil, honey, garlic, and ginger in a small container, gradually adding water to achieve a smooth, pourable consistency.
- Salad Assembly: Gently mix shrimp, avocado, mixed greens, cucumber, carrots, red onion, and herbs in a spacious mixing bowl, ensuring ingredients are evenly distributed.
- Final Touch: Cascade the prepared miso dressing over the salad, delicately tossing to coat each ingredient with the vibrant, umami-rich sauce. Crown the salad with a sprinkle of toasted sesame seeds and serve immediately to preserve the crisp textures and fresh flavors.
Notes
- Cook shrimp just until they turn pink and curl slightly to prevent rubbery, tough texture; overcooking makes them chewy and less appetizing.
- Gradually add water to miso dressing to control thickness; start with 1 tablespoon and adjust until it coats ingredients smoothly without being too thin or thick.
- Prepare ingredients right before serving to maintain crisp vegetables and prevent avocado from browning; slice avocado last to preserve its vibrant green color and creamy texture.
- Swap rice vinegar with apple cider vinegar for gluten-sensitive diets; use tamari instead of traditional miso for a gluten-free version; replace honey with maple syrup for vegan option.
- Prep Time: 15 minutes
- Category: Lunch, Appetizer, Dinner
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 160 mg