Shrimp and Avocado Salad with Miso Dressing
View original ↗
Pinch of Yum · by Lindsay Ostrom★ 4.8

Shrimp and Avocado Salad with Miso Dressing

NUTRITION · PER SERVING30M COOK
CAL 54%·PRO 51%
CARBS 69G26% OF CAL
7G FIBER51G OTHER10G TOTAL SUGAR
FAT 80G67% OF CAL
7G SAT73G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spinach salad topped with spicy pan-seared shrimp, crisp vegetables, creamy avocado, and a savory miso dressing. Fresh, balanced, and satisfying.

mainamericansaladshellfish
View the full recipe on Pinch of Yum →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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
  • one 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 (it’s a paste – you can buy it at many grocery stores these days)
  • 1/2 clove garlic, minced
  • 1/4 teaspoon salt
PREP
15M
SODIUM
1032MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.