Kale Shrimp Salad with Miso Dressing
You’ll love this hearty kale shrimp salad tossed in a savory miso dressing! A nutritious salad recipe that actually keeps you full.
Servings 4 servings
Calories 573kcal
Ingredients
For the Miso Dressing:
- ¼ cup olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons miso paste (white or red)
- 1 ½ tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
For the Salad:
- 5 cups shredded kale
- 1 ½ tablespoon olive oil, divided
- 2 ½ cups shredded green cabbage
- 1 cup shredded carrots
- ½ cup pepitas
- ½ cup chopped cilantro
- ⅓ cup sliced green onions
- 1 lb. raw shrimp, peeled, deveined, and tails removed (or cooked shrimp; see notes)
- Pinch salt and pepper
- 2 avocados, peeled, pitted, and sliced
Instructions
- First prepare the dressing. In a medium mixing bowl, combine the olive oil, rice vinegar, miso, soy sauce, brown sugar, garlic, salt, and pepper. Whisk until smooth. Set aside for now.
- In another large mixing bowl, combine the kale and ½ tablespoon of the olive oil. Massage the kale with the oil using your hands for a minute (this will make it more tender).
- Add the cabbage, carrots, pepitas, cilantro, and green onions to the bowl with the kale. Stir together and toss with about half of the dressing. Set aside for now.
- Heat a large skillet over medium heat. Add the remaining 1 tablespoon of olive oil. Season the shrimp with a pinch of salt and pepper, then add to the pan. Cook for about 2 minutes on the first side, then flip and add a tablespoon of the prepared dressing to the pan. Cook for another 2 minutes (slightly less for small shrimp, slightly more for jumbo shrimp), until shrimp are cooked throughout (they should be opaque). Remove from heat.
- Add the shrimp and avocado to the salad, drizzle the remaining dressing on top, and serve. Enjoy!
Notes
- As an alternative to raw shrimp, you can use cooked shrimp. If purchased frozen, thaw properly and add right to the salad (no need to cook again, unless you want to quickly heat it in the skillet with a little dressing).
- If you know you’ll have leftovers, add the avocado and dressing to individual portions right before serving, and set aside the rest of the salad without those. Store the salad in a food storage container in the fridge for up to 3 days. Add dressing and fresh avocado right before serving.
- This meal is a bit higher in sodium. If that’s a concern for you, feel free to use low-sodium soy sauce and eliminate the salt when making the dressing. (Frozen raw shrimp and miso are both naturally salty, so that’s where a good portion of the sodium comes from).
- While this meal is higher in fat, it is all from healthy sources like olive oil, avocado, and pepitas. You can easily modify this to reduce the fat (and calories) by using less olive oil in the dressing and cutting back on the total amount of pepitas and avocado oil.
Nutrition
Calories: 573kcal