Thin Shrimp and Avocado Salad with Miso Dressing

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My good friend Jen came over on Saturday for an afternoon of cooking and puppy play (she has the cutest little Pug named Leroy)! We both love salad, so we decide to make a hearty one full of fresh ingredients!  But mind you- White Miso Paste can be tough to find. We searched three different markets to find it!  Finally, we had luck at Mother’s Market.  Although our shopping trip took longer than expected, it was definitely worth it.  We both loved the way this recipe turned out! It is definitely a winner :) I hope you enjoy!

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Thin Shrimp and Avocado Salad with Miso Dressing

Yields 2 servings \\ Prep time 25 minutes \\ Cooked time 10 minutes

For the salad:
  • 1 teaspoon minced garlic
  • ½ pound raw shrimp, tails removed
  • ½ tablespoon canola oil
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ cups sliced avocados (2 small)
  • 1 cucumber
  • 4 cups chopped baby kale
  • fresh chopped cilantro for topping
For the miso dressing:
  • 1 1-inch piece of fresh peeled ginger
  • 2 tablespoons canola oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  1. Heat the oil in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
  2. Peel and dice the cucumber and avocado. Chop the baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
  3. 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. Yum!


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Miso Glazed Salmon with Cilantro Sauce


My favorite salmon recipe. Hands down.

The reason this salmon is my favorite? It literally melts in your mouth like butter.. and it’s healthy! It looks fancy but it’s actually very simple to prepare. This was my first time cooking with white miso and I enjoyed how savory and sweet it tasted with the salmon. My boyfriend and I make this at least twice a month because we can never get enough of it. I definitely recommend making this dish!

(This salmon recipe is a modified version of the original recipe from the cookbook Power Foods.)


Miso Glazed Salmon with Cilantro Sauce {One of my favorites!!!}


  • 1 cup white miso
  • 1/3 cup rice vinegar (unseasoned)
  • 1/4 cup packed brown sugar plus 2 teaspoons
  • 1/3 cup water
  • 4 fresh skinless wild Alaskan salmon filets (6oz each)
  • 1 cup packed cilantro leaves, chopped
  • 1/4 cup fresh lime juice, 3 limes
  • 1/2 shallot, coarsely chopped
  • 1/2 small fresh jalapeno, chopped (ribs and seeds removed)
  • 1 small garlic clove
  • 1 2-inch piece fresh ginger, peeled and finely grated
  • 2 Tablespoons canola oil

Start by adding the miso, vinegar, 1/4 cup brown sugar and water to a medium saucepan. Cook this over medium heat and stir occasionally until the miso and sugar are dissolved. Be sure not to boil! This only takes a few minutes.


Let the glaze cool to room temperature, about 10 minutes. Place the salmon into shallow dish (or large resealable bag) and add the miso mixture. Be sure to completely coat the salmon… you want the yumminess to spread all over.

Let this marinate in the fridge for one hour.

While the salmon is marinating, you can start on the sauce! This about the time I open the bottle of sake with my bf.

Puree the cilantro, lime juice, shallot, jalapeno, garlic, ginger, oil and remaining brown sugar in a food processor or blender until sauce is smooth. The finished product should have a bright green color, add more cilantro if you need to! The cilantro sauce has a very intense flavor on it’s own but works extremely well with the salmon.

Next, heat the broiler and place the rack about 8 inches from the heat source. Wipe off any excess marinade from the salmon and place filets in baking dish.

Broil filets for about 5 to 6 minutes, until they are cooked through. (I like mine seared in the middle). Using a large spoon, add cilantro sauce to each plate. Put the salmon on top of the cilantro sauce and serve! I enjoy this dish without any sides since it tastes so good on it’s own!

Matt and I like to pair our salmon with sake… cheers :)

Doesn’t this make you hungry??