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
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.