Energizing Vietnamese Breakfast Bowl (Keto)

Allergens

Shellfish (Shrimp)

Ingredients

• 2 cups mixed baby greens (spinach, kale, arugula)
• 1/2 cup cooked shrimp, peeled and deveined
• 1/4 cup cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 avocado, diced
• 2 tbsp toasted sesame seeds
• 1 tbsp fresh basil leaves, chopped
• 1 tbsp fresh cilantro leaves, chopped
• 1 tsp fish sauce (low
• sodium)
• 1 tsp lime juice
• 1/4 tsp grated ginger
• 1/2 tsp coconut oil, melted
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine mixed baby greens, shrimp, cucumber, cherry tomatoes, avocado, sesame seeds, basil leaves, and cilantro leaves.
2. In a small bowl, whisk together fish sauce, lime juice, ginger, salt, and pepper. Gradually add the melted coconut oil while continuously whisking until the dressing is well combined.
3. Pour the dressing over the salad ingredients in the large mixing bowl and gently toss to combine.
4. Divide the salad among two serving bowls and enjoy your Energizing Vietnamese Breakfast Bowl!

Chef’s Insight

Feel free to swap out any of the vegetables based on your preferences or seasonal availability.

Notes

This recipe is suitable for those following a Keto diet.