Avocado and Shrimp Salad with Miso Dressing

Avocado Shrimp Salad

This week’s recipe was inspired by an all time favorite family restaurant, Chiefs Sushi and Seafood Market. Visits to this delicious establishment always began with a round of miso soups, this shrimp and avocado salad, and a selection of their fresh fish sashimi appetizers. Unfortunately Chiefs closed a few years ago leaving our family very nostalgic and longing for more of their wonderful food.This week we present our attempt at replicating the infamous miso dressing which is an essential component of what was once called the A5 salad.

Shrimp and avocado Salad Ingredients

Avocado and Shrimp Salad with Miso Dressing
Serves 4
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Total Time
20 min
Total Time
20 min
  1. 1 head of romaine lettuce
  2. 1/2 lb of shrimp
  3. 1 avocado
  4. 2 tablespoons of Tobiko (flying fish roe)
  5. 4 tbsp sweet miso paste
  6. 2 tbsp white rice vinegar
  7. 1/4 cup of water
  8. 2 tbsp olive oil
  9. 1/2 lime
  1. Cut, wash and dry the lettuce.
  2. Clean and peel the shrimp and boil for 5 minutes.
  3. Let cool while preparing the dressing.
  4. In a small bowl whisk together the miso paste, rice vinegar, olive oil, water, and lime juice.
  5. Lastly slice the avocado and assemble the salad.
  6. Remember to sprinkle the fish roe on top.
  1. The sweet miso paste can be found at your local asian supermarket. We use Miko brand which is low in sodium and made in Japan.
  2. If you have trouble finding the flyng fish roe you can ask your local sushi restaurant if they will sell you some. They are usually pretty generous about it too.
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