Shrimp Mango Salad

Ingredients

For the Dressing:

• 2 tbsp. white or yellow miso
• 1 tbsp. freshly grated ginger
• 2 tbsp. honey
• 2 tbsp. lime juice
• 1 tbsp. extra-virgin olive oil
• 1 tsp. toasted sesame oil

For the Salad:

• 1 lb. medium shrimp, peeled and deveined
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1/2 medium head napa cabbage, thinly sliced
• 1 large or 2 small ripe mangos, chopped
• 2 small cucumbers (such as Persian cucumbers), chopped
• 1 ripe avocado, cubed
• Roughly chopped toasted salted peanuts, for garnish
• Fresh basil or cilantro leaves, for garnish

Directions

1. Whisk to combine all dressing ingredients in a medium bowl.
2. Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
3. Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
4. Serve salad topped with shrimp, chopped peanuts, and herbs.