This Spinach Salad with Shrimp and Strawberries has multiple flavors. The sweetness, but not overly sweet, of the Strawberries, the saltiness of the shrimp and the miso dressing, and the semi bitterness of the greens. It all adds up to delicious flavor.
3 Cups baby spinach 7 Strawberries, sliced thin 9 medium shrimp, peeled and deveined 1 Tb olive oil 1/4 tsp Salt 1/4 tsp pepper. 1/2 Lime , juiced 3/4 Tb white miso paste 1 Tb rice vinegar 3/4 cup honey 1-2 tsp grated ginger root, depending on taste 1/2 Tb sesame oil 1/2 Lime, juiced 1/2 tsp mirin
Marinate cleaned shrimp in juice of 1/2 lime, salt and pepper for 20 minutes. Drain and pat dry.
In frypan over medium high heat, add olive oil and shrimp. Sauté shrimp 1-2 minutes on each side. Remove immediately and let cool.
While waiting for shrimp to cool, make dressing. In a small mixing bowl add miso, rice vinegar, honey, ginger, sesame oil, juice of 1/2 lime and mirin. Whisk well.
Add spinach to serving bowl. Add sliced strawberries then add cooled shrimp. Pour dressing lightly over salad.