Miso Avocado, Mango & Shrimp Salad

Serves: 5


1 cup Japanese miso dressing divided
1 lb. (size 16/20) fresh or frozen shrimp peeled and deveined
1 Tbsp. vegetable or olive oil or more if needed
8 cups salad greens
1 ripe mango seeded, peeled and diced
1 ripe, Fresh California Avocado seeded, peeled and sliced
1 tsp. sesame oil
1 Tbsp. furikake seasoning

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.