Miso Crunch Salad

• avocado oil↗0.333333 cup
• lime juice (4-6 limes)↗0.333333 cup
• white miso↗0.25 cup
• sugar↗0.25 cup
• cloves garlic, minced↗2
• salt↗0.5 teaspoon
• cooked shrimp, cut into bite-sized pieces1 lb
• shredded Tuscan kale5 cup
• shredded green cabbage5 cup
• chili-flavored peanuts (or something similar)↗1 cup
• avocados↗2
• sliced green onions0.5 cup
• chopped cilantro0.5 cup

Step-by-step instructions

1. 1

   Shake all dressing ingredients in a jar, or blend together in a small food processor (affiliate link) until smooth. If it’s on the thicker side, add a bit of water until it pours smoothly off the end of a spoon.

2. 2

   Toss all salad ingredients with dressing! You can do this as a large batch (serves 4-6) or prep the elements and store them separately to make the salads one at a time for individual lunches and dinners throughout the week, which is what I usually do! Crunchy, sweet, delicate, and fresh!