Since it is now almost officially summer, I have been on the lookout for some light dinner recipes. When I found this salad recipe I couldn't wait to try it out. I made some slight modifications and it turned out really well! Michael and I were both impressed by the miso dressing and the combination of flavors that made for a really delicious and light dinner.
Salad Ingredients
1 teaspoon minced garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon cayenne (or ground red pepper)
2 small avocados, cut into bit sized pieces
about 4 cups chopped spinach
fresh chopped cilantro
peanuts (for topping)
Dressing Ingredients
3 tablespoons olive oil
3 tablespoons lime juice
1 1/2 tablespoons white miso paste
1/2 teaspoon minced garlic
1/4 teaspoon salt
In a small skillet over medium-high heat add the 1/2 tablespoon of olive oil. Add the garlic and shrimp and sprinkle with the chili powder and cayenne. Saute for a few minutes on each side until the shrimp has been cooked.
Chop the spinach and cilantro and add to serving bowl(s). Add the shrimp and avocado pieces.
In a food processor or blender, puree all of the dressing ingredients together until smooth. Pour over the salad and top with peanuts.
Enjoy!
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