A few months ago we shared a recipe for our Japanese Winter Salad, which includes a miso dressing that we are pretty much addicted to; it makes an appearance in one of our two houses almost every week. Now that the weather is getting warmer and eating salads doesn’t feel like a chore, we wanted to freshen up the winter salad and make it exciting for spring. One of the ways that we did this is by adding shrimp to the salad that we sauté in a bit of that miso dressing we love so much. As the shrimp cook the miso gets a little charred and sticky in the very best way. The shrimp are accompanied by cucumber, spring peas, and some toasted almonds for crunch. This salad is great with seared potstickers for a quick and easy weeknight dinner.
Japanese Spring Shrimp Salad
A fresh appetizer salad that is perfect for spring, served with a miso dressing that we cannot get enough of!
- 16 shrimp, peeled and deveined
- 4 cups baby kale
- 2 cups shredded green cabbage
- 1 cup diced cucumber
- 1 cup spring peas (you can use the peas in snap peas or frozen peas if spring peas are unavailable)
- 1/2 cup toasted, sliced almonds
- 1 avocado, diced
- 1 batch miso dressing, divided
- Prepare the dressing by blending all of the dressing ingredients in a small blender. Mix until smooth. Remove 1/4 cup of the dressing and set the remainder aside.
- Heat a large sauté pan over medium heat. Add the 1/4 cup miso dressing and stir the pan so that the sauce is evenly distributed on the bottom. Add the shrimp in a single layer and cook the shrimp for 3 minutes per side. Remove the shrimp from the heat after they have finished cooking.
- Assemble the salad by layering the baby kale and cabbage on the bottom of a large serving dish. Add the cucumber, spring peas, almonds, and avocado. Top with the shrimp and drizzle with as much dressing as desired. Toss to coat and serve immediately.