So this week I had the chance to have my own play on Coffee and Crayon’s Shrimp and Avocado Salad with Miso Dressing. I was craving some Japanese-esque flavors, while also wanting something healthy and low-carb. I found this recipe on Pinterest and was instantly inspired. I bought enough lettuce to last me everyday for lunch this week. I typically get tired of eating the same thing everyday (unless it’s sushi or pizza), so I made a different protein for a little variety. I had some leftover salmon and chicken in my freezer that I thawed out. Also I bought 20 shrimp thinking that will last me…who knew that shrimp was such a great snack. We’ll see if the shrimp makes it to Friday!
I ended up combining all the proteins in a bowl and adding in the olive oil, chopped garlic, chili powder, and cayenne pepper to it.
I also was planning on grilling, but then it started down pouring. Out came the cast iron skillet instead! What a life saver. For the shrimp – I put the burner on medium-high and let the skillet warm up. Then I cooked the shrimp for 2-4 minutes. It really depends on the location of the shrimp. The shrimp centrally located and over the burner obviously cooked quicker than the shrimp along the outside. Just make sure you keep an eye on it (unless you like burnt tasting food). I’m not judging you if you do, but I also am.
I then cooked the chicken on the cast iron skillet. I kept the heat at medium-high and turned the chicken over after 6-8 minutes. I really don’t enjoy the taste of burnt food, so I was weary of keeping the chicken on longer. Once I cooked the chicken on the stove, I threw the chicken in the oven to cook for 20 minutes at 425 degrees Farenheit. If there is more than one piece of chicken, you will have to keep it in longer.In addition to all the other proteins, I added some salmon in the mix. While I was cooking the shrimp I baked the salmon in the oven for 12-15minutes at 425 degrees Fahrenheit.
The miso dressing was by far the best part of this meal. I would HIGHLY recommend it. I think some Japanese restaurants should change out their dressing for this stuff. So good.
1 tablespoon butter (I used olive oil)
1 pound raw shrimp, tails removed (I bought a half pound of shrimp, 1 chicken breast, and 1 single serving of salmon)
5 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cayenne
2 avocados, pitted, peeled and cut into cubes
1 cucumber, sliced (I added tomatoes in lieu of a cucumber)
1/2 cup shredded carrots
1/2 cup edamame
Approximately 6 cups chopped spinach or baby kale (or lettuce of choice)
Fresh cilantro, for serving (Optional)
Peanuts, for topping (Optional)
For the Dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
4 tablespoons lime juice
2-3 tablespoons agave
2 tablespoons white miso
3 cloves garlic
1/2 teaspoon sesame oil
2 teaspoons soy sauce
salt + pepper, to taste
Directions (a mixture of mine with Coffee and Crayon’s directions):
NOTE: IF YOU’RE USING A NORMAL PAN, FOLLOW COFFEE AND CRAYON’S DIRECTIONS.
- Mix 2 tablespoons of olive oil, chili powder, cayenne pepper and garlic to a bowl. Add in protein of choice and season it. Let this marinate for an hour, if you have time!
- Once marinaded, heat a large cast iron skillet over medium-high heat.
- To cook:
- Shrimp: Add to cast-iron skillet. Cook for 2-4 minutes on each side. Shrimp in center over burner will cook quicker, so keep an eye on it
- Chicken: Add to cast-iron skillet. Cook for 6-8 minutes on a side. If there is skin on the chicken, you can cook for longer. Once finished, put in the oven for 20 minutes or so at 425degrees Fahrenheit. The time will depend on how much chicken you’re cooking and how thick the piece is. Keep an eye on it so you don’t overcook it!
- Salmon: Preheat oven to 425 degrees Fahrenheit. Bake in oven for 12-15minutes depending on how thick the piece of salmon is. I like to put a piece of tin foil on the pan to help ease the cleaning process.
- Meanwhile, prepare the salad bowls. Add lettuce, avocado, carrots, edamame and whatever other vegetables you like in your salad to your bowls or Tupperware. I made this as a meal prep, so I portioned it out in Tupperware for my lunch this week.
- Top with fresh cilantro and peanuts and protein of choice!
- To prepare the salad dressing put all salad dressing ingredients in the food processor. I honestly just chopped everything up and combined it. I’m sure it would be tastier if I had blended everything together!
- Pour the miso dressing over the salad, toss and serve. If you’re meal prepping like me, keep the dressing in a separate container and pour on salad before eating your meal. No one likes soggy lettuce!
Hope everyone enjoys the salad! This can be a whole 30 meal if you’re sticking to that diet; it also can be considered paleo. If you ARE on one of these diets, keep up the good work! You can do it :).