Shrimp Avocado Salad Miso

This refreshing shrimp and avocado salad combines succulent seafood with creamy avocado, all brought together by a savory miso dressing that delivers the perfect umami punch. The contrast of textures and flavors creates a light yet satisfying meal that feels both nourishing and indulgent.

I created this recipe during a particularly hot summer when I wanted something substantial yet refreshing. It has since become my go to when entertaining friends who are always impressed by the complex flavors despite how simple it is to prepare.

Ingredients

• Cooked shrimp: Forms the protein backbone of this dish while providing a delicate sweetness that pairs beautifully with the dressing
• Ripe avocados: Contribute creamy texture and healthy fats; look for ones that yield slightly to gentle pressure
• Mixed greens: Provide the perfect fresh base; choose a variety for more interesting textures and flavors
• Cucumber: Adds essential crispness and hydration; English cucumbers work best for their thin skin
• Carrots: Bring natural sweetness and beautiful color; pre-bought shredded saves time
• Red onion: Delivers sharp contrast; soak in ice water for 5 minutes to mellow if desired
• White miso paste: Is the secret ingredient; provides deep umami flavor without overwhelming
• Sesame oil: Adds nutty complexity; use toasted variety for more pronounced flavor

Step-by-Step Instructions

Prepare the dressing:

Combine miso paste with rice vinegar and lime juice in a small bowl until smooth. The acidity helps break down the miso into a creamy consistency. Gradually whisk in the oils starting with sesame oil followed by olive oil to create an emulsion. Add honey, garlic, and ginger, then thin with water until pourable but still thick enough to coat the back of a spoon.

Assemble the base:

Place your mixed greens in a large serving bowl creating a generous bed that will support the other ingredients. Scatter the sliced cucumber and shredded carrots evenly throughout, ensuring every serving will include these crisp elements. Add the red onion, distributing it well so its pungent flavor is balanced throughout the salad.

Add the stars:

Gently fold in the cooked shrimp and diced avocado just before serving. Handle these delicate ingredients with care to maintain their integrity. The avocado should be added last to prevent browning and minimize breaking while mixing.

Dress and garnish:

Drizzle the miso dressing over the entire salad, starting with about half the amount. Gently toss using wooden utensils or your hands to avoid bruising the ingredients. Add more dressing as needed until everything is lightly coated. Finish with a generous sprinkle of sesame seeds and fresh herbs for visual appeal and added flavor dimensions.

The white miso paste is truly the magical ingredient in this recipe. Its slightly sweet fermented flavor creates a dressing that elevates simple ingredients to something extraordinary. The first time I served this at a summer gathering the bowl was completely empty within minutes with friends requesting the recipe before they left.

Make Ahead Options

While this salad is best enjoyed immediately after assembly, you can prepare components ahead of time to streamline the process. Cook and chill the shrimp up to 24 hours in advance and store in an airtight container. The dressing can be made up to three days ahead and kept refrigerated; simply bring to room temperature and shake well before using. Slice all vegetables except avocado the morning of serving and store in separate containers in the refrigerator. When ready to serve, simply dice the avocado and combine everything with the dressing.

Perfect Pairing Suggestions

This vibrant salad pairs beautifully with a chilled glass of Sauvignon Blanc or a crisp Japanese lager. For a more substantial meal, serve alongside a small bowl of miso soup or steamed jasmine rice. The bright flavors also complement grilled dishes, making it an excellent side for summer barbecues when you want something lighter to balance heavier grilled proteins.

Seasonal Adaptations

While this salad shines with its original ingredients, you can easily adapt it throughout the year. In spring, add tender asparagus tips or sugar snap peas. Summer calls for juicy cherry tomatoes or sweet corn kernels. Fall is perfect for adding roasted sweet potato cubes or thinly sliced fennel. During winter, incorporate segments of blood orange or grapefruit for bright citrus notes that complement the miso dressing beautifully.

Recipe Questions & Answers

→ Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp works perfectly for this salad. Just make sure they are peeled, deveined, and chilled.

→ How can I make it more filling?

To make the salad heartier, you can add cooked quinoa, edamame, or even a soft-boiled egg as extra protein.

→ What other greens can I use?

You can swap the mixed greens or romaine for spinach, arugula, or kale, depending on your preference.

→ Can the dressing be made ahead of time?

Yes, you can prepare the miso dressing a day or two in advance and store it in the refrigerator in a tightly sealed container.

→ What can I substitute for white miso paste?

If you don’t have white miso paste, you can use yellow miso for a slightly stronger flavor or a tahini-vinegar mix for a unique twist.

→ How do I keep the avocado from browning?

To keep the avocado fresh and green, you can toss it in a little lime or lemon juice before adding it to the salad.