Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon minced garlic
  • 1/2 pound raw shrimp, tails removed
  • 1/2 tablespoon butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 1/2 cups sliced avocados (2 small)
  • 1 cucumber, diced
  • 4 cups spinach or baby kale, chopped
  • fresh chopped cilantro for topping
  • peanuts for topping
  • optional: fried wonton strips (see FAQs)
  • one 1-inch piece of fresh peeled ginger
  • 3 tablespoons oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1 1/2 tablespoons white miso (it’s a paste – you can buy it at many grocery stores these days)
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon salt

Instruction

  • Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
  • Arrange all the salad veg in a bowl with the shrimp.
  • Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.