Recently we’ve been eating a lot of salad. With the abundance of fresh, in season vegetables and not wanting to spend a lot of time over a stove, I’ve found it hard to come up with other ideas for dinner. I came across this shrimp salad with miso dressing while perusing Real Simple, and thought it would be a good change from our usual chicken topped salads. We found the dressing to be a bit strong, so I’ve reduced the amount of miso and add in a couple tablespoons of canola oil. I also sprinkled some sesame seeds over it to give it a bit of a crunch. Overall, it was a great salad, and I see it being in heavy rotation this summer.
Shrimp Salad with Miso Dressing
via Real Simple, adapted to serve 2
- 2 tbsp oil // canola or other lightly flavored oil
- 1/2 lb shrimp, peeled and deveined
- 5 cups mixed greens
- 1 cup snow peas, trimmed and cut into matchsticks
- 4 radishes, cut into matchsticks
- 2 carrots, cut into matchsticks
- 2 scallions, thinly sliced
- 2 tbsp sesame seeds
- salt and pepper
- 2 tbsp white miso
- 1 tbsp rice vinegar
- 2 tbsp oil
- Whisk together miso, rice vinegar, and oil in a small bowl. Thin with water until desired constancy is reached. Set aside.
- Heat 2 tbsp oil in a skillet over medium-high heat. Lightly season shrimp with salt and pepper. Cook shrimp in skillet, tossing occasionally, until cooked through, about 3 minutes.
- Divide the lettuce and the vegetables onto two plates. Top with shrimp. Drizzle with dressing, and sprinkle sesame seeds over the top.