I love a good salad full of crisp, raw veggies and a delicious dressing. Since dressings are usually full of inflammation-promoting vegetable oils, I opt to make quick homemade versions. After finding this recipe, I tried my first white miso dressing. It knocked my socks off–especially in combination with the salad. This salad is a great mix of textures and the spicy seafood, creamy avocado and sweet miso dressing really go together beautifully. Note: I found white miso paste in my grocer’s refrigerated section. It’s at many common grocery stores.
Crab, Shrimp and Avocado Salad with Miso Dressing
adapted from Pinch of Yum
serves 4
Ingredients
Salad
1/4 lb. lump or claw crab meat (I used one 8 oz can)
1/2 lb. raw shrimp, shells and tails removed
1 clove garlic, minced
1 Tbsp. butter
1/2 tsp. chili powder
1/4 tsp. cayenne powder
3 small avocados, diced
1 cucumber, diced
1 cup carrots (about 3 carrots), shredded
1/2 cup daikon radish, shredded (optional)
4 cups baby spinach
fresh chopped cilantro
Miso Dressing
2 Tbsp. white miso paste
1 2-in fresh, peeled ginger
1 clove garlic, minced
3-4 Tbsp. lime juice, freshly squeezed
3 Tbsp. olive oil
2 Tbsp. honey
Directions
In a large skillet, melt butter over medium heat. Add crab meat and raw shrimp, garlic, cayenne powder and chili powder. Saute until shrimp is cooked and golden on both sides. Remove from heat.
In bowls, arrange spinach, shredded daikon radish, shredded carrot, avocado and cucumber. Add seafood and freshly chopped cilantro.
In a food processor or blender, blend together ingredients for miso dressing. Pour over salads.
Bon appetite! xo, Allison
