Miso Marinaded Shrimp Salad

Salads and summer go hand-in-hand.  Try this yummy marinade for shrimp or chicken along with an Asian-inspired dressing for a beautiful summer salad.

Miso-Marinade Shrimp Salad
Miso-Marinaded Shrimp Salad

6 cups mixed greens

1 cup snow peas, trimmed

1 Persian cucumber, sliced

20 asparagus spears, cooked and chopped (optional)

4 radishes, sliced

1/4 cup shredded carrot

1/2 red bell pepper, sliced thin

1 scallion, thinly sliced


1 pound peeled, deveined shrimp or 1 pound cubed chicken

1/4 cup low-cal coconut milk (from the carton, not can)

1 tablespoon white or brown miso

1 tablespoon peanut butter or almond butter

2 tablespoons low-sodium soy sauce

2 cloves garlic, crushed

1 scallion, sliced

2 tablespoons Z Sweet or Truvia

1 teaspoon chopped ginger


2 tablespoons peanut or almond butter

2 tablespoons PB2

1/4 cup coconut milk (carton)

1 clove garlic

2 tablespoon rice wine vinegar

1/2 teaspoon stevia or 1 tablespoon Z Sweet

1/2 green onion, sliced

1/4 cup shredded carrots

Dig In!
Dig In!


Add salad ingredients to a bowl.  Place into fridge.  Combine all the marinade items in a ziplock bag and marinate for 4 hours.  Toss all the dressing ingredients into a mini blender.  Refrigerate.

Spray a large skillet with cooking spray.  Heat to medium-high.  Toss in shrimp/chicken and stir until cooked through, about 4-6 minutes.  Remove from heat.  Toss salad with dressing.  Top with shrimp/chicken.

Serves 4.  This meal is nicely balanced with protein, fat and carbs.

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