Vietnamese Protein Salad Bowl with Grilled Shrimp and Mango Salsa
Discover a refreshing and high-protein Vietnamese dinner recipe, perfect for those looking to fuel their body with energy and vitality while staying true to clean eating principles.
Allergens
Shrimp, Cashews
Ingredients
- 12 oz shrimp, peeled and deveined 4 cups mixed greens (spinach, arugula, and kale) 1/2 cup cooked quinoa 1 mango, diced 1 red bell pepper, thinly sliced 1/2 cup edamame, shelled and cooked 1/4 cup cilantro leaves, chopped 1/4 cup mint leaves, chopped 1/4 cup roasted cashews, roughly chopped 2 tablespoons olive oil 2 tablespoons lime juice 1 teaspoon honey Salt and pepper, to taste
Instructions
- Preheat a grill or grill pan to medium high heat. Thread the shrimp onto skewers and season with salt and pepper. Grill for 2 3 minutes per side, or until cooked through. Remove from heat and let cool slightly.
- In a large bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Divide mixed greens among two bowls. Top with quinoa, grilled shrimp, mango, bell pepper, edamame, cilantro, and mint leaves. Drizzle the dressing over the salads and top with roasted cashews. Serve immediately.
Chef’s Insight
Using seasonal fruits and vegetables ensures that this dish is always fresh and full of flavor.
Notes
Feel free to adjust the ingredients to suit your dietary preferences and needs.