Wednesday, January 20, 2016

Asian Shrimp Salad with Miso Dressing


 My husband has been begging me to make salads lately (I know, is this real life?) so I figured I would jump on the opportunity to come up with a fun one. I've had a tub of miso paste in my fridge that's been staring at me, so I decided to turn it into a yummy dressing. The combination of the dressing with the sweet shrimp, creamy avocado and crunchy ramen noodles make this a salad even your kids will be begging for! This also makes a great lunch to take to work the next day.

1. Combine dressing ingredients in a blender until smooth. Adjust seasonings as needed, transfer to a bowl and set aside. 


2. Heat 1 tablespoon oil and butter in a large skillet over medium-high heat. Add shrimp, garlic powder and paprika and cook until shrimp is no longer pink, about 1-2 minutes. Transfer to a bowl. 




3. Add the remaining tablespoon of oil to the skillet along with the crushed ramen noodles. Cook, stirring constantly, until golden brown, then remove pan from heat. 


4. Place lettuce on a serving platter and top with shrimp, crunchy noodles, cucumber, avocado and almonds. Drizzle with dressing and serve. 



Asian Shrimp Salad with Miso Dressing
Serves 4

All you need:
Dressing 
3 tablespoons canola oil
Juice and zest of 1 lime
2 tablespoons honey
2 tablespoons white miso paste
1 teaspoon ground ginger
2 garlic cloves, minced
Pinch salt

Salad
2 tablespoons canola oil, divided
1 tablespoon unsalted butter
1 pound peeled deveined shrimp, tails removed
1 teaspoon garlic powder
1 teaspoon paprika
1 package ramen noodles, crushed (flavor packet discarded) 
4 cups baby romaine lettuce (or any leafy greens)
1 English cucumber, peeled, seeded and diced
1 large ripe avocado, peeled, pitted and cubed
1/2 cup slivered almonds, toasted

All you do:
1. Combine dressing ingredients in a blender until smooth. Adjust seasonings as needed, transfer to a bowl and set aside. 
2. Heat 1 tablespoon oil and butter in a large skillet over medium-high heat. Add shrimp, garlic powder and paprika and cook until shrimp is no longer pink, about 1-2 minutes. Transfer to a bowl. 
3. Add the remaining tablespoon of oil to the skillet along with the crushed ramen noodles. Cook, stirring constantly, until golden brown, then remove pan from heat. 
4. Place lettuce on a serving platter and top with shrimp, crunchy noodles, cucumber, avocado and almonds. Drizzle with dressing and serve. 
 

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