Shrimp and Avocado Salad with Miso Dressing

• clove minced garlic1
• raw shrimp, tails removed↗0.5 pound
• butter↗0.5 tablespoon
• chili powder↗0.5 teaspoon
• cayenne↗0.25 teaspoon
• sliced avocados (2 small)1.5 cup
• cucumber, diced↗1
• spinach or baby kale, chopped↗4 cup
• fresh chopped cilantro for topping2 tablespoon
• peanuts for topping↗0.25 cup
• package wonton wrappers↗1
• canola oil↗1 cup
• one 1-inch piece of fresh peeled ginger1
• oil3 tablespoon
• lime juice (more to taste)↗3 tablespoon
• agave nectar↗2 tablespoon
• white miso (it's a paste - you can buy it at many grocery stores these days)↗1.5 tablespoon
• clove garlic, minced↗0.5
• salt↗0.25 teaspoon

Step-by-step instructions

1. 1

   Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

2. 2

   Make the homemade wonton strips by cutting fresh wonton wrappers into lil’ strips and fry them in about 1 cup canola oil over low heat; drain on paper towels and sprinkle with salt.

3. 3

   Arrange all the salad veg in a bowl with the shrimp.

4. 4

   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 and peanuts for crunch.