Shrimp Avocado Salad Recipe with Miso Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, crunchy salad of shrimp and avocado with cucumber, edamame, and greens, dressed in a creamy miso-sesame vinaigrette. Light, satisfying, and prepared in under 30 minutes with Asian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon butter
- 1 pound raw shrimp (peeled and tails removed)
- 5 cloves garlic (minced)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- 2 large avocados (pitted, peeled and cut into cubes)
- 1 medium cucumber (sliced)
- 1/2 cup shredded carrots
- 1/2 cup edamame
- 6 cup fresh arugula (or spinach, mixed greens, kale, etc.)
- fresh cilantro (for serving)
- Peanuts (for topping, optional)
- 1 1-inch piece of fresh peeled ginger
- 3 tablespoon olive oil
- 4 tablespoon fresh lime juice
- 2 tablespoon agave syrup
- 2 tablespoon white miso
- 3 cloves garlic
- 1/2 teaspoon sesame oil
- 2 teaspoon soy sauce
- salt + black pepper (to taste)
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 882mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1188mg
- Calcium
- 173mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 882MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.