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.
- 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.
- Cook shrimp 2-3 min. per side under pink and cooked through. Remove from heat.
- In a small blender of Magic Bullet, assemble ingredients ingredient for dressing. Mix well.
- In a large bowl or plate, plate baby spinach, vegetables and shrimp.
- Spoon generous amounts of dressing over salad.
- Top with freshly cracked black pepper and chopped cashews.
- Enjoy!
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