Kale Shrimp + Avocado Salad with Miso Dressing

My mouth is watering just looking at this again...it's super fresh and oh so tasty!  The combination of kale, spinach, cucumbers and avocado is a great base for a nutritious salad.  Of course the zesty dressing and peanuts really take it up a notch to make this a total winner of a meal.

Recipe from Pinch of Yum

Ingredients //

For the salad:
1 teaspoon minced garlic
½ pound raw shrimp, tails removed
½ tablespoon butter
½ teaspoon chili powder
¼ teaspoon cayenne
1½ cups sliced avocados {2 small}
1 cucumber
4 cups chopped spinach or baby kale {we used both!}
fresh chopped cilantro for topping
crushed 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 paste {I couldn't find white but the yellow/brown version worked just fine}
½ teaspoon minced garlic
¼ teaspoon salt

Method //

• Heat the butter 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. 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.

xo natasha