
Miso Crunch Salad
This Miso Crunch Salad is made for springtime! Major crunch for veggies like cabbage and kale, a tiny bite of heat from chili-flavored peanuts, chilled shrimp, and the perfect sweet miso dressing.
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Ingredients
- 0.33 cup avocado oil
- 0.33 cup lime juice (4-6 limes)
- 0.25 cup white miso
- 0.25 cup sugar
- 2 cloves garlic, minced
- 0.50 tsp salt
- 1 piece 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 piece avocados
- 0.50 cup sliced green onions
- 0.50 cup chopped cilantro
Instructions
- 1
Shake all dressing ingredients in a jar, or blend together in a small food processor (affiliate link) until smooth. If it’s on the thicker side, add a bit of water until it pours smoothly off the end of a spoon.
- 2
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, which is what I usually do! Crunchy, sweet, delicate, and fresh!
Nutrition Facts
Per Serving
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