I’m going to sleep like a ROCK tonight. I’m so pumped for it. I didn’t get home from hockey until after 11:30pm and proceeded to shower and be completely wired until well past midnight.
And the last domino dropped in our little family of 4 – I got the call from school on Friday that my littlest gal pal was in the office with a fever. Stuck at work, buried in to-do’s, husband swooped in to save the day. He picked up Piper and brought her home to confirm a high fever…and a positive at-home COVID test.
It’s official, one of us has had COVID at some point since 12/26 but…never at the same time. We’re all okay and we’re on the countdown until Piper is back in school…and hopefully, life can return to its uninterrupted, healthy steady state.
Thursday’s return to school will likely be delayed on account of a major snow storm headed our way. As one of the memes circulating says, we’ll get between 1 and 78 inches of snow. Possibly. Maybe. If 2022 had a theme tag line for the first few weeks it would be: One Day at a Time.
What is going well is time spent in the kitchen. We’ve been at home SO MUCH, that I’ve been spending some time finding some new favorite recipes but keeping an eye out for the fast factor. When we aren’t locked down, our evenings are getting increasingly busy. This girl has had meetings several nights, upcoming Variety Show rehearsals, and Taekwondo belt testing in coming days. Today was a crock pot meal and we were eating at a nearly unheard of 5:45pm.
And I love a good crock pot meal, but my favorite are always meals that don’t require any planning ahead and just get whipped up in a matter of minutes. One of my favorite blogs pulled through in this killer salad and one of my first times experimenting with miso – what a fun flavor. This dressing was incredibly flavorful and the combination of ingredients was so very money!
Shrimp and Avocado Salad with Miso Dressing
This tart and savory dressing balances crisp cucumber, creamy avocado, and spicy, buttery shrimp.
- 1 Tbsp butter
- 1 lb raw shrimp
- 1 tsp chili powder
- 1/4 tsp cayenne
- 1 avocado, sliced
- 1 cucumber, diced
- 5 oz baby spinach or spring mix
- 1/2 cup chopped cilantro, for topping
- 1/4 cup chopped peanuts, for topping
- 1 Tbsp ginger paste or fresh minced ginger
- 3 Tbsp olive oil
- 3 Tbsp lime juice
- 2 Tbsp agave nectar
- 1 1/2 Tbsp white miso
- 1 clove garlic, minced
- 1/4 tsp salt
- Heat the butter in a skillet over medium heat. Once hot and melted, add the shrimp. Season with the chili powder and cayenne; toss and cook until pink and cooked through, about 4 minutes. Remove to a plate and set aside.
- Meanwhile, combine all dressing ingredients in a small jar with a lid and shake well, or alternatively, whisk until well-combined in a small bowl.
- Place the spinach/spring mix in a large bowl and drizzle with most of the dressing; toss to mix well. Arrange 1/4 of the salad on each of 4 plates.
- Top each salad plate with 1/4 of the avocado, cucumber, shrimp, cilantro, and peanuts; drizzle with remaining dressing and serve immediately.
Recipe ever so slightly adapted from Pinch of Yum
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 355Total Fat: 21.8gCholesterol: 134mgSodium: 804mgCarbohydrates: 21.0gFiber: 4.8gSugar: 8gProtein: 20.5g
Looking for more swoon-worthy salads? Look no further!
- Crispy Italian Chicken and Bacon Salads with Tahini Pesto Dressing and Sourdough Croutons
- Kale and Brussels Sprout Ceasar Salad
- Harvest Cobb Salads
- Chopped Italian Salad
- Kale Salad with Peanut Dijon Dressing
- Pear, Apple, and Bacon Salad with Creamy Poppyseed Dressing
- Kale, Butternut Squash, and Apple Salad with Maple Vinaigrette
Weekly Menu: January 30th – February 3rd
- Sunday: Spinach Feta Filo Pie
- Monday: Slow Cooker Chicken Tacos with guacamole
- Tuesday: Zucchini Noodles with Lentil Marinara and baguette
- Wednesday: leftovers
- Thursday: Thai Peanut Sweet Potato Broccoli Buddah Bowls