Wednesday, May 8, 2013

Asian Shrimp Salad

When the weather is warm outside, there is nothing more satisfying than a nice big salad for lunch.  The ways to change up a salad are infinite, but today I took an Asian twist by making a vinaigrette using rice vinegar, coconut aminos (instead of soy sauce), olive oil and a little toasted sesame oil.  I quickly stir-fried some snow peas to add to the salad to add a warm component.  For crunch I used red pepper strips.  For a little onion twist, I added sliced scallions.  Just because I really like them, I added halved grape tomatoes and cubed avocado.  I then sprinkled the salad with toasted sesame seeds.  It turned out to be a delightful salad.



Asian Shrimp Salad
Makes 2 servings

Baby greens (I used baby romaines)
1/3 pound cooked shrimp, peeled and deveined
1/2 red bell pepper, cut into strips
2 scallions, sliced
handful of snow peas, stir-fried in 1/2 tablespoon olive oil
1 small avocado, cubed
1 tablespoon sesame seeds, toasted
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons coconut aminos (or soy sauce)
4 tablespoons olive oil
1 teaspoon toasted sesame oil
Salt and freshly ground black pepper to taste

Make dressing:
Combine rice vinegar, coconut aminos, olive oil and toasted sesame oil in either a small bowl and whisk, or place in a jar with a tight lid and shake.  Season as desired with salt and pepper.

Place washed greens in bowl with sliced red pepper and scallions.  Toss with enough dressing to just moisten the greens.  Divide salad between two plates.  Top with the cooked shrimp, halved tomatoes, and avocado cubes.  Drizzle with a spoonful of dressing and sprinkle with toasted sesame seeds.


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