Ingredients
Dressing
- 1/3 cup avocado oil
- 1/3 cup lime juice (4-6 limes)
- 1/4 cup white miso
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
Salad
- 1 lb. cooked shrimp, cut into bite-sized pieces
- 5 cups shredded Tuscan kale
- 5 cups shredded green cabbage
- 1 cup chili-flavored peanuts (or similar)
- 2 avocados
- 1/2 cup sliced green onions
- 1/2 cup chopped cilantro
Instructions
- Prepare the Dressing: Combine the avocado oil, lime juice, white miso, sugar, minced garlic, and salt in a jar. Shake well until fully blended. Alternatively, blend these ingredients in a small food processor until smooth. If the dressing is too thick, add a small amount of water to reach a pourable consistency.
- Toss the Salad: In a large bowl, combine the shredded Tuscan kale, shredded green cabbage, cooked shrimp, sliced green onions, chopped cilantro, and chili-flavored peanuts. Add the dressing and toss thoroughly to coat all ingredients evenly.
- Add Avocados: Dice the avocados and gently fold them into the dressed salad just before serving to maintain their creamy texture and freshness.
- Serve or Store: Serve immediately as a crunchy, fresh side dish or store the components separately to prepare individual salads throughout the week for easy lunches or dinners.
Notes
- You can adjust the sugar in the dressing for a sweeter or tarter flavor according to taste.
- If chili-flavored peanuts are not available, substitute with spiced or regular peanuts for similar crunch.
- To save time, use pre-shredded kale and cabbage from the store.
- For a vegetarian option, omit shrimp and add tofu or chickpeas.
- The dressing can be made ahead and refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-inspired
