Shrimp And Avocado Salad With Miso Dressing Recipe

Name: Shrimp And Avocado Salad With Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon minced garlic; shrimp 1/2lb raw/tail removed; 1/2 tablespoon butter /olive oil; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne; 1 1/2 cups avocados sliced, 2 small; 1 cucumber; 4 cups spinach chopped, or baby kale; cilantro; 1 piece ginger

Servings: persons

1 teaspoon minced garlic
shrimp 1/2lb raw/tail removed
1/2 tablespoon butter /olive oil
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 cups avocados sliced, 2 small
1 cucumber
4 cups spinach chopped, or baby kale
cilantro
1 piece ginger

1
Heat the butter/olive oil in a small skillet over medium/high hear. Add the garlic and shrimp; sprinkle with chili powder and cayenne directly in the pan. Saute for a few mins on each side until the shrimp are no longer clear and have a nice golden color on the outside.
2
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon. Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
3
Puree all the dressing ingredients together in a food processor until smooth.
4
Pour dressing over salad and serve. Top with cilantro and peanuts.
5
Note: use less avocado to cut the fat down

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon minced garlic, shrimp 1/2lb raw/tail removed, 1/2 tablespoon butter /olive oil, 1/2 teaspoon chili powder, and more.

Yes, Shrimp And Avocado Salad With Miso Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp And Avocado Salad With Miso Dressing

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