Vietnamese Grilled Shrimp Salad Bowl with Cucumber and Avocado

Allergens

Fish (Fish Sauce), Shellfish (Shrimp)

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups mixed leafy greens
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 lime, juiced
• 2 tablespoons fish sauce
• 1 tablespoon honey or alternative sweetener
• 1 teaspoon sesame oil
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium high heat. Season the shrimp with salt and pepper. Grill for 2 3 minutes per side until cooked through. In a large bowl, whisk together lime juice, fish sauce, honey, sesame oil, and a pinch of salt and pepper to create the dressing. Toss the mixed greens, cucumber, avocado, cilantro, and mint with the dressing. Divide among four bowls and top each with grilled shrimp.

Chef’s Insight

This dish is not only delicious but also full of vitamins and minerals to keep you energized throughout the day.

Notes

To make this recipe even more nutritious, add a side of steamed or roasted vegetables.