Shrimp and Avocado Salad With Miso Dressing

One thing about this Spicy Shrimp and Avocado Salad with Creamy Miso Dressing: must. eat. now.

One thing about me at a restaurant: I’m an obsessive pre-orderer. The beautiful thing about the fancy techno world of today is that menus are available online, right from my phone, so no matter where I am (at the grocery store? on the elliptical? cleaning the basement, like all the one times per five years that I do that?) I can look up a menu and place my mental pre-order. It’s either more fun or less fun to decide what I’m going to order before I even get to the restaurant, but I must do it. I have to. It’s just a thing.

I’m sure it’s totally fun for the people I dine with (read: Bjork) when I do this. We get in the car to drive to the restaurant and before we’ve even pulled out of the driveway, I’m asking him what he’s going to order, and he’s giving me THAT look, and I remember, oh yeah, you don’t understand the concept of the pre-order (ahem, weirdo) and you definitely haven’t even looked at the menu. And it’s really likely that you’re not even sure what kind of food is served at this restaurant, but you’re just chill. I think it’s called laid back? I don’t know, it’s foreign to me.

Shrimp and Avocado Salad With Miso Dressing
Shrimp and Avocado Salad With Miso Dressing

INGREDIENTS

For the salad:

  • 1 teaspoon minced garlic
  • ½ pound raw shrimp, tails removed
  • ½ tablespoon butter
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ cups sliced avocados (2 small)
  • 1 cucumber
  • 4 cups chopped spinach or baby kale
  • fresh chopped cilantro for topping
  • peanuts for topping

For the dressing:

  • 1 1-inch piece of fresh peeled ginger
  • 3 tablespoons oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt

INSTRUCTIONS

  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. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

You can find complete recipes of this Shrimp and Avocado Salad With Miso Dressing in pinchofyum.com

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