Vietnamese Shrimp & Avocado Power Bowl

Allergens

Shellfish

Ingredients

• 8 oz cooked shrimp 1 ripe avocado, sliced 2 cups mixed greens 1/4 cup chopped cucumber 1/4 cup chopped red bell pepper 1/4 cup chopped carrot 2 tbsp fresh mint leaves 1 tbsp fresh basil leaves 2 tbsp toasted sesame seeds Dressing: 2 tbsp rice vinegar 1 tbsp lime juice 1 tsp honey 1/2 tsp minced garlic 1/2 tsp grated ginger Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the rice vinegar, lime juice, honey, garlic, ginger, salt, and pepper to make the dressing.
2. Arrange mixed greens, cucumber, red bell pepper, carrot, mint leaves, and basil leaves in a serving bowl.
3. Add cooked shrimp on top of the vegetables.
4. Drizzle the dressing over the shrimp and veggies, and sprinkle with toasted sesame seeds.
5. Slice avocado and place on top of the salad.

Chef’s Insight

The combination of flavors and textures creates a satisfying and balanced meal that nourishes both body and soul.

Notes

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