First, we have shrimp. This salad is filled with lots of fat, and fresh, yummy shrimp. Shrimp is one of my favorite protein sources, high in protein and low in fat, and this salad wouldn’t be the same without them. Next, we have avocado. I highly recommend at least half an avocado per salad. Of course, more avocado is always welcome. Then there are the veggies. I recommend adding all the veggies that you’d like, but definitely stick some crunchy ones in there like lettuce, cucumber, and carrots. The real magic in this shrimp avocado salad, though? The creamy miso dressing.
Combine the creamy miso dressing: This can be made up to three days ahead of time. To make, place all of the ingredients for the dressing into the bowl of a food processor or blender. Process until smooth. Season to taste.
Assemble the salad bowls: I like to do this before I cook the shrimp that way the shrimp are still warm when I serve the salads. Simply divide the lettuce, avocado, cucumber, carrots, and edamame between the desired number of salad bowls. If desired, sprinkle with chopped cilantro or crushed peanuts.
Cook the shrimp: Your shrimp should be thawed before cooking. Cook the shrimp in a single layer with the garlic in butter until fully cooked, approximately 2-3 minutes per side.
Combine: Divide the cooked shrimp among the salad bowls and drizzle with the prepared miso dressing.