shrimp and avocado salad with miso dressing

This salad reminds me of one of my most locked-in-pre-orders of all time from California Pizza Kitchen. That’s right, I just brough CPK to the blog. I was never a huge huuuge fan of CPK but let me tell you what I was a huge huuuge fan of: their miso shrimp and crab salad. Oh my good greens. It was deliciously fresh, crispy, and wonderful. Or is it still? I guess all the CPK’s in our neck of the woods have since closed down, but they probably still exist somewhere, right? Go order this salad if they do.

So this is a completely simplified version, because maybe I didn’t happen to remember to look for a daikon radish at the grocery store this weekend, okay? And maybe my thumb was too tired from phone usage to shred carrots. AND MAYBE I LIKE SIMPLE. Whatever the reason. I just kept this shrimp and avocado salad really basic.

Right? Like that’s totally doable. I might also want to recommend this: homemade wonton strips. Just cut wonton wrappers into strips and fry them in a little bit of oil over low heat; drain on paper towels and sprinkle with salt. You will most likely find yourself in the same predicament that we did, which was sitting down to a big bowl of shrimp and avocado salad only to find that OOPS we ate all the wonton strips already. 900% addicting.

INGREDIENTS

• for the salad:
• 1 teaspoon 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
• 4 cups chopped spinach or baby kale
• fresh chopped cilantro for topping
• peanuts for topping
• for the dressing:
• 1 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 like a paste – you can buy it at many regular grocery stores)
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt

INSTRUCTIONS

1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
3. .....................................

for full instruction please see : pinchofyum.com

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