Shrimp and Avocado Salad with Miso Dressing

As seen on

pinch of yum

Total Time

30 minutes

Prep Time

15 mins

Cook Time

15 mins

Rating

(61)

Ingredients

4 servings

1 clove minced garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 cups sliced avocados (2 small)
1 cucumber, diced
4 cups spinach or baby kale, chopped
2 tablespoons fresh chopped cilantro for topping
1/4 cup peanuts for topping
1 package wonton wrappers
1 cup canola oil
1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1 1/2 tablespoons white miso
1/2 clove garlic, minced
1/4 teaspoon salt

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

Step 2

Make the homemade wonton strips by cutting fresh wonton wrappers into lil’ strips and fry them in about 1 cup canola oil over low heat; drain on paper towels and sprinkle with salt.

Step 3

Arrange all the salad veg in a bowl with the shrimp.

Step 4

Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.