Shrimp & Avocado Salad with Miso Dressing

Ingredients

Salad (makes 2 servings)

• 1 tsp garlic, minced
• 8 oz. raw shrimp, tails removed
• ½ tsp Chili Powder
• ¼ tsp Cayenne pepper
• 2 oz. sliced avocado
• 4 oz. cucumber, diced
• 12 oz. chopped Spinach or baby Kale
• For garnish: chopped cilantro

Dressing (makes 4 servings)

• 1 – 1in. piece of fresh peeled Ginger
• ¼ C. Extra Virgin Olive Oil
• 3 Tbsp Lime Juice
• 2 packets of Splenda
• 1 Tbsp white miso (it’s like a paste that can be purchased at most regular grocery stores)
• ½ tsp Garlic, minced
• ¼ tsp salt

 Preparation Instructions

1. Heat a skillet over medium-high heat. Spray with cooking spray and add the garlic and shrimp.
2. Sprinkle garlic and shrimp with chili powder and cayenne, and sauté for a few minutes on each side (shrimp should no longer be clear).
3. Place cooked shrimp into a salad bowl.
4. Arrange the cucumber and avocado in the bowl with the shrimp.
5. Chop the spinach or baby kale into smaller bite-sized pieces, and also add to the salad bowl.
6. Puree all the dressing ingredients together in a food processor until smooth. Taste, and adjust to your preferences.
7. When ready to serve, pour one serving of dressing over one serving of salad, and garnish with cilantro.
8. Store any leftover salad and dressing separately in refrigerator. 

Servings: 2 (salad) & 4 (dressing)

One serving replaces: 1 protein, 1 vegetable, 1 healthy fat