Serves: 4
INGREDIENTS
For the salad:
1 teaspoon minced garlic
½ pound raw shrimp, tails removed
½ tablespoon butter/olive oil
½ teaspoon chili powder
¼ teaspoon cayenne
1½ cups sliced avocados (2 small)
1 cucumber
4 cups chopped spinach or baby kale
fresh chopped cilantro for topping
peanuts for topping
.
For the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1½ tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
½ teaspoon minced garlic
¼ teaspoon salt
.
INSTRUCTIONS
Heat the butter/olive 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. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
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.
NOTES
Use more shrimp to make it more shrimpy! Use less avocado to cut the fat down.

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