Shrimp and Avocado Salad with Miso Dressing

Shrimp and Avocado Salad with Miso Dressing
2 cups water
1 cup quinoa
1/4 tsp cayenne pepper
1 tsp minced garlic
1/2 lb raw shrimp
tails removed
1/2 Tbs butter or olive oil
1/2 tsp chili powder
2 small avocados
1 cucumber
1 carrots
1 beets
4 cups spinach or baby kale
1 1-inch fresh peeled ginger
3 Tbs extra virgin olive oil
3 Tbs lime juice
more to taste
2 1/2 Tbs agave nectar
2 1/2 Tbs white miso
1/2 tsp minced garlic
1/4 tsp sea salt
fresh chopped cilantro
for topping
for topping
This dressing is a great way to incorporate miso in your diet. Miso is fermented soy and one of its many health benefits is that it supplies our digestive tract with live cultures (probiotics) that aid digestion and nutrient absorption.
Place quinoa in small saucepan with 2 cups water and bring to a boil. Let simmer for 12-15 minutes until cooked. Fluff with a fork and set side.
Heat butter or olive oil in a small skillet over medium high heat. Add garlic and shrimp. Sprinkle chili powder and cayenne directly in the pan. Saute for a few minutes on each side until shrimp are no longer clear and have a nice pinkish/golden color on the outside. Turn off heat. Transfer to a plate and set aside.
Cut avocados in half; cut lines through avocado vertically and horizontally and scoop flesh out with a spoon. Set aside.
Prepare cucumber, carrots and beets. Set aside
Chop spinach or baby kale into small bite sized pieces. Arrange in a bowl with shrimp, cucumber, carrots, beets, quinoa and avocado.
To make dressing: Puree lime juice, agave nectar, white miso, garlic and salt in a food processor until smooth. Slowly add ginger and olive oil. Taste and adjust flavor to your liking.
Pour dressing over salad and serve immediately. Top with fresh cilantro and peanuts for crunch
source: @pinchofyum
Diet direction: Balancing
Allergen: peanuts, shrimp, night shades (chili, cayenne)