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Shrimp and Kale Salad

A quick and healthy salad featuring shrimp, kale, avocado, and a bright miso-lime dressing that is perfect for meal prep or a light dinner.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 420
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1/3 cup avocado oil
  • 1/3 cup lime juice (from 4-6 limes)
  • 1/4 cup white miso
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
For the 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
  • 2 medium avocados, diced
  • 1/2 cup sliced green onions
  • 1/2 cup chopped cilantro

Method
 

Prepare the Dressing
  1. In a jar, combine avocado oil, lime juice, white miso, sugar, minced garlic, and salt. Shake well or blend in a small food processor until smooth. If dressing is thick, add a bit of water until it pours smoothly off a spoon.
Assemble the Salad
  1. In a large bowl, toss the cooked shrimp, shredded kale, shredded cabbage, chili-flavored peanuts, diced avocados, sliced green onions, and chopped cilantro.
  2. Drizzle the dressing over the salad and toss to combine.
  3. Serve immediately or store elements separately for individual servings throughout the week.

Notes

Store the assembled salad in the refrigerator for up to 2 days if the dressing is kept separate. Consume dressed salad within 12-24 hours for the best texture.