Miso Crunch Salad
This Easy Peasy Miso Crunch Salad comes together in minutes and is perfect for a weeknight throw-together dinner. It’s healthy, tasty and oh so quick!
Crunchy kale is combined with green cabbage, chili-flavored peanuts, avocado chunks and cooked shrimp. A crazy-good miso salad dressing gets tossed with all of the ingredients and poof! Dinner is served!
The salad dressing gets its delicious flavor from the white miso, lime juice, garlic and sugar. This combination is enough to make me swoon! Give it all a shake in a jar and it’s ready to go.
Toss the salad ingredients together: cooked shrimp, shredded Tuscan kale, shredded green cabbage, chili-flavored peanuts and avocados. Once tossed, add the dressing and, if you like, sliced green onions and chopped cilantro.
There isn’t much more to making this salad, so go ahead and make it tonight!
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Miso Crunch Salad
Makes: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
Miso Dressing:
- 1/3 cup avocado oil
- 1/3 cup lime juice (about 3 limes)
- 1/4 cup white miso
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1/2 tsp salt
Miso Crunch Salad:
- 1 pound cooked shrimp, cut into bite-sized pieces
- 5 cups shredded Tuscan kale (1 bunch)
- 5 cups shredded green cabbage (1/2 medium cabbage)
- 1 cup chili-flavored peanuts (or something similar)
- 2 avocados
- optional: 1/2 cup each sliced green onions and chopped cilantro
Instructions
Shake all dressing ingredients in a jar, or blend together in a small food processor until smooth. If it’s on the thicker side, add a bit of water until it pours smoothly off the end of a spoon.
Toss all salad ingredients with dressing. You can do this as a large batch (serves 4-6) or prep the elements and store them separately to make the salads one at a time for individual lunches and dinners throughout the week. Crunchy, sweet, delicate, and fresh!
Recipe by Pinch of Yum
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