The Forked SpoonShrimp Avocado Salad Recipe with Miso Dressing
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Ingredients
Serves 4- 1 1-inch piece of fresh peeled ginger
- 1 medium cucumber (sliced)
- 1/2 cup shredded carrots
- 2 large avocados (pitted, peeled and cut into cubes)
- 3 cloves garlic
- 3 tablespoon olive oil
- 4 tablespoon fresh lime juice
- 5 cloves garlic (minced)
- 6 cup fresh arugula (or spinach, mixed greens, kale, etc.)
- fresh cilantro (for serving)
- 1 pound raw shrimp (peeled and tails removed)
- Peanuts (for topping, optional)
- 2 tablespoon agave syrup
- 2 teaspoon soy sauce
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- salt + black pepper (to taste)
- 1 tablespoon butter
- 1/2 teaspoon sesame oil
- 1/2 cup edamame
- 2 tablespoon white miso
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Steps
- Step 1
Prepare the creamy miso dressing: Place all of the salad dressing ingredients in the bowl of a food processor or blender and process until smooth and creamy. Season with additional lime juice, agave syrup, salt, and black pepper, to taste.
- Step 2
Prepare the salad bowls: Divide the lettuce, avocado, cucumber, carrots, and edamame between 2-4 salad bowls (2 bowls for very large salads, or 4 bowls for smaller salads). Top each bowl with chopped cilantro and peanuts (optional). Set aside to cook the shrimp.
- Step 3
Cook the shrimp: Melt 1-2 tablespoons of butter in a large skillet over medium heat. Add the raw shrimp and garlic, mixing well to combine. Sprinkle the shrimp with chili powder and cayenne pepper, and continue to cook, stirring occasionally, until the shrimp is no longer transparent and fully cooked, approximately 2-3minutes on each side.
- Step 4
Assemble: Divide the shrimp among the salad bowls and drizzle with the prepared miso dressing.
Interactive, hands-free timers are available in the Supper app.
Prepare the creamy miso dressing: Place all of the salad dressing ingredients in the bowl of a food processor or blender and process until smooth and creamy. Season with additional lime juice, agave syrup, salt, and black pepper, to taste.
Source: The Forked Spoon
