Caramelized avocados take this salad from ordinary to extraordinary. The ingredients are simple but the outcome is a delicious combination of textures and flavors of bright citrus, nutty rice, salty shrimp and sweet creamy avocado. This is a quick and easy gluten free meal for a hot summer night or any night.



  • 1 avocado, removed from shell and sliced into quarters
  • 2 green onions
  • 1/2 cup uncooked bay shrimp or any small shrimp
  • 1/2 cup cooked brown rice
  • 1 tsp raw coconut crystals
  • 1/2 tsp olive oil to coat grill pan
  • 1 orange, juiced or about 1/4 cup
  • 1 tbsp organic gluten free white miso
  • 1 clove garlic, minced
  • 1/2 tsp raw honey or coconut nectar


  1. Spray or brush your grill with olive oil and heat on high.
  2. Sprinkle the coconut crystals over the avocado slices and place them on the hot grill along with the green onions.

    Grill, turning over once, until the avocado and onion are nicely carmelized and brown

  3. Grill, turning over once, until the avocado and onion are nicely carmelized and brown.
  4. Remove from heat and let cool a minute before cutting into bite size pieces and placing in a bowl along with the rice.
  5. Place the shrimp on the grill and cook a minute or two until done. Add to the bowl with the other ingredients.
  6. Whisk together the orange juice, miso, garlic, oil and honey.
  7. Just before serving pour the dressing over the avocado mixture and serve while still warm.

Nutritional Info:

Makes 2 servings

Nutrients per serving: Calories: 329, Cal. from Fat: 149, Total Fat: 17.5g, Sat. Fat:2.5 g, Carbs: 23g, Fiber: 8.5g, Sugars: 10.5g, Protein: 13g, Sodium: 255mg, Chol: 64.5mg


This salad really doesn’t keep well so only make the amount you plan on serving.

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  1. TC says:

    items noted and hubby wants me to make tomorrow for him :) let you know what he thinks! thanks K & S !


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