Shrimp Salad with Miso Dressing2017-07-17
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 1 lb. large shrimp, peeled and deveined
- 3 tbsps. white miso
- 1 tbsp. rice vinegar
- 5 oz. mixed greens
- 1 cup snow peas, trimmed and cut into thin strips
- 4 radishes, cut into thin strips
- 2 carrots, cut into thin strips
- 4 scallions, thinly sliced
- 2 tbsps. canola oil
- Salt and pepper
In a large skillet over medium-heat, heat 1 tbsp. of canola oil. Meanwhile, season the shrimps with salt and pepper. Cook in the skillet, and toss occasionally for 3-4 minutes or until shrimp has turned pink all over. Then, remove from pan and set aside.
Whisk together the miso, vinegar, and remaining oil in a bowl. Thin it out with a tablespoon of water. Add a pinch of salt and pepper.
Place the mixed greens, radishes, carrots, snow peas, and scallions in a large salad bowl. Place half of the miso dressing into the salad and toss altogether. Put the shrimps on top of the salad, and drizzle remaining dressing. Enjoy!