Scrumptiously Colorful Spicy Shrimp Salad

So I’m pretty sure this meal came together in under 20 min. last night. Forget the salad for a second. How have I never made this Ginger Miso Dressing?! It’s life changing. I can’t believe I’ve never bought miso until now. The flavor profile is amazing. I see some miso soup in my future…But back to the salad. It’s fresh, light, has a crunch, but’s still creamy and most important is packed with flavor. (You totally thought I was going to say nutrients, right? That too). Substitute chicken for shrimp or exclude the shrimp for a vegan dish. I’m addicted. Thank goodness I found a Pinch of Yum‘s version on Pinterest. This Spicy Shrimp Avocado Salad with Ginger Miso Dressing was totally a winner if I do say so myself.

Ingredients (serves 4).

For the Salad:

• 1/2 t minced garlic
• 1 T sriracha
• 1/2 t chili powder
• 2 t light olive oil
• 1 lb. shrimp, peeled, deveined, tails removed
• 6 c baby spinach (chopped or not)
• 2 ripe avocados, cubed
• 1 medium cucumber, washed and quartered
• 1/2 red pepper, washed chopped
• 1 small carrot, washed, peeled and chopped
• 1/4 c roasted cashews, unsalted, chopped
• Freshly cracked black pepper (optional)

For the Dressing:

• 2 T fresh lime juice (about 1 lime)
• 2 T light olive oil
• 1 T agave
• 1 ½ T miso
• 1/2 t minced garlic
• 1 t ground ginger (or 1 T fresh)
• Pinch of salt

Directions.

1. In a medium skillet or frying pan over medium heat, heat oil and 1/2 t minced garlic. Once sizzling, add shrimp, sriracha and chili powder. Stir to ensure shrimp has been fully coated.
2. Cook shrimp 2-3 min. per side under pink and cooked through. Remove from heat.
3. In a small blender of Magic Bullet, assemble ingredients ingredient for dressing. Mix well.
4. In a large bowl or plate, plate baby spinach, vegetables and shrimp.
5. Spoon generous amounts of dressing over salad.
6. Top with freshly cracked black pepper and chopped cashews.
7. Enjoy!

Adapted from Pinch of Yum‘s Shrimp and Avocado Salad with Miso Dressing.