shrimp avocado salad
A bright, protein-packed salad featuring shrimp, avocado, crisp veggies, and a miso lime dressing.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound shrimp, peeled and tails removed
- 1 tablespoon olive oil
- 0.25 teaspoon chili powder
- 0.125 teaspoon cayenne pepper
- 2 count ripe avocados, sliced
- 1 count cucumber, diced
- 4 cups spinach or baby kale
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup peanuts, chopped
- 1 package wonton wrappers
- 1 cup canola oil
- 1 inch fresh ginger, peeled
- 3 tablespoons lime juice
- 2 tablespoons agave nectar
- 1.5 tablespoons white miso paste
- 0.5 clove garlic, minced
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Sauté the shrimp with olive oil, chili powder, and cayenne in a skillet over medium heat until pink and just cooked through, about 3 minutes per side.
- Make the crispy wonton strips by cutting wrappers into thin strips and frying in hot canola oil until golden and crisp. Drain on paper towels and season with a pinch of salt.
- Arrange spinach, cucumber, and sliced avocado in a large bowl. Top with shrimp, cilantro, and peanuts.
- Whisk lime juice, agave nectar, miso paste, garlic, ginger, and salt. Drizzle the dressing over the salad and toss to combine. Top with crispy wonton strips before serving.
Notes
Enjoy a refreshing, bright shrimp and avocado salad with a miso-lime dressing. Perfect for a quick lunch or light dinner.