Description
This vibrant Miso Crunch Salad combines the umami richness of white miso with zesty lime and creamy avocado oil dressing, tossed with tender cooked shrimp, crisp kale, cabbage, and a satisfying crunch from chili-flavored peanuts and fresh herbs. It’s a quick, refreshing, and balanced salad perfect for a light lunch or dinner, bursting with contrasting textures and bright flavors.
Ingredients
Dressing
- 1/3 cup avocado oil
- 1/3 cup lime juice (4-6 limes)
- 1/4 cup white miso
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
Salad
- 1 lb. cooked shrimp, cut into bite-sized pieces
- 5 cups shredded Tuscan kale
- 5 cups shredded green cabbage
- 1 cup chili-flavored peanuts (or something similar)
- 2 avocados, sliced or diced
- 1/2 cup sliced green onions
- 1/2 cup chopped cilantro
Instructions
- Make the dressing: Shake all dressing ingredients together in a jar or blend them in a small food processor until smooth. If the dressing is too thick, add a little water slowly until it pours smoothly off the spoon.
- Prepare the salad: In a large bowl, combine the shredded Tuscan kale, shredded green cabbage, cooked shrimp, chili-flavored peanuts, sliced avocados, green onions, and chopped cilantro.
- Toss and serve: Pour the prepared miso lime dressing over the salad ingredients and toss everything gently to combine. Serve immediately or store components separately and assemble fresh when ready to eat.
Notes
- You can adjust the sweetness and saltiness of the dressing by modifying the sugar and miso quantities to taste.
- For a vegetarian version, omit shrimp and add chickpeas or tofu for protein.
- The salad ingredients can be prepped and stored separately to keep textures fresh for meal prep.
- Add water gradually to the dressing to reach your preferred consistency.
- Use fresh limes for best flavor in the dressing.
- Chili-flavored peanuts add crunch and heat, but you can substitute with toasted nuts or seeds if preferred.
