Shrimp and Avocado Salad with Miso Dressing

Ingredients:

Salad

• 1 tsp minced garlic
• ½ lb raw shrimp, tails removed
• ½ tbs coconut oil
• ½ tsp chili powder
• ¼ tsp cayenne
• 1½ cups sliced avocados (2 small)
• 1 cucumber
• 4 cups chopped spinach or baby kale
• Fresh chopped cilantro for topping
• Peanuts for topping (non-Paleo, for Paleo substitute walnut)

Dressing

• 1-inch piece of fresh peeled ginger
• 3 tbs oil
• 3 tbs lime juice (more to taste)
• Stevia to taste (optional)
• 1½ tbs white gluten-free miso
• ½ tsp minced garlic
• ¼ tsp salt

Directions:

1. Heat the coconut oil in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon. Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

Vegan/Veg/GF/DF

Borrowed and adapted from PinchofYum