I had Pinch of Yum’s Shrimp and Avocado Salad with Miso Dressing open on my tablet for weeks, staring me in the face and begging me to make it. It looked so refreshing and yummy and it seemed like the perfect lunch for the rising summer temperatures.
But I was going to have to buy and clean raw shrimp for the first time ever — eek! I finally couldn’t take staring at the picture on my tablet anymore and bought the ingredients at the grocery store, creepy gray sea creatures and all. And cleaning them was gross. But oh my goodness was it worth it! The creaminess of the avocado and the coolness of the cucumber perfectly balance the spiciness of the shrimp. I created my own dressing from ingredients that I had on hand and a bit of minced ginger that I picked up at the store. This dressing is very light and yet still creamy, with a complex mix of sweet, spicy and sour backing the main flavor of sesame from the tahini.
Update 2/1/19: By popular demand – many of ya’ll are asking how to make this one Keto! It’s actually pretty easy, as honey is the only ingredient that makes this one not keto, and in reality you don’t need it, so you can totally just skip it!
Spicy Shrimp and Avocado Salad with Tahini Dressing Ingredients
Prep Time: 25 minutes
Cook Time: 6 minutes
- 5 cups baby kale and baby spinach mix
- 1 medium-sized cucumber
- 1 avocado
- 1 tablespoon lime juice
- 1/2 lb. uncooked shrimp
- 3 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon chipotle chili pepper powder
- 1/4 teaspoon cayenne pepper powder
- Cooking oil/fat of choice (I used coconut oil)
- 3 tablespoons tahini
- 1/3 cup apple cider vinegar
- 2 tablespoons water
- 1 1/2 teaspoons minced ginger
- 2 tablespoons honey (skip if keto)
- 2 teaspoons lime juice
- 1 clove of garlic
- salt and pepper to taste
Spicy Shrimp and Avocado Salad with Tahini Dressing Directions
1. Heat your cooking oil/fat in a skillet over medium high heat. Add minced garlic and cleaned shrimp. Season the shrimp in the pan with the cumin, Old Bay, chipotle chilli pepper and cayenne pepper. Cook a few minutes on each side until opaque and pinky-peach in color. Remove from heat and set aside.
2. Divide baby kale and baby spinach mix between your bowls. Chop the cucumber and add it to the salad. Chop the avocado and coat with 1 tablespoon of lime juice. Add them to the salad as well. Finally, roughly chop the shrimp into bite-sized pieces and add it to the salad.
3. To create the dressing, add all ingredients to a blender and blend until smooth. Drizzle over salad as desired and serve.
See? Pretty simple preparation, but it looks and tastes so yummy! If you’re like me and you love to use avocados in your cooking, check out some ingenious ways to incorporate them into deserts with our roundup of guilt-free deserts… with avocados!