Vietnamese Supergreen Bowl: A Refreshing Low-Carb Meal for Rejuvenation

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup cooked quinoa
• 2 cups mixed leafy greens (spinach, kale, and watercress)
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1 avocado, sliced
• 1/2 cup cooked shrimp, peeled and deveined
• 1/2 cup edamame, shelled and cooked
• 1 tablespoon sesame seeds
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, mixed leafy greens, shredded carrots, chopped cilantro, and mint. Toss gently to combine.
2. Evenly distribute the avocado slices over the salad.
3. Sprinkle the cooked shrimp and edamame over the top of the salad.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle sesame seeds on top for added texture and flavor.

Chef’s Insight

Use fresh herbs to add depth and flavor to the dish, while quinoa provides a satisfying low-carb base.

Notes

This dish can be easily customized to suit individual dietary needs or preferences.