Vietnamese Shrimp & Avocado Salad

Allergens

Shellfish, Nuts

Ingredients

• 12 large shrimp, peeled and deveined
• 3 cups mixed baby greens
• 1 avocado, sliced
• 1 medium carrot, julienned
• 1/2 cucumber, sliced into thin ribbons
• 1 cup fresh cilantro leaves
• 1 tablespoon sesame oil
• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1/4 cup chopped peanuts

Instructions

1. In a small bowl, whisk together sesame oil, lime juice, fish sauce, honey, ginger, and garlic to make the dressing.
2. Heat a grill or grill pan over medium high heat. Grill shrimp for 2 minutes per side or until pink and opaque. Remove from heat and let cool.
3. In a large salad bowl, combine mixed baby greens, sliced avocado, julienned carrot, cucumber ribbons, and fresh cilantro leaves.
4. Drizzle dressing over the salad and toss to combine. Top with grilled shrimp and chopped peanuts.

Chef’s Insight

Use a sharp knife to cut the cucumber into thin ribbons for an elegant presentation.

Notes

This recipe is low in carbs and high in healthy fats and protein, making it perfect for those on a low-carb diet.