In this healthy Asian-inspired shrimp salad recipe, two types of greens—romaine lettuce and red cabbage—pair beautifully with the avocado and shrimp. Use extra dressing for another salad or as a sauce for baked fish.
Nutrition per serving may change if servings are adjusted.
¼ cup orange juice
¼ cup cider vinegar
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
2 cups sliced romaine lettuce
1½ cups finely sliced (or diced) red cabbage
3 ounces peeled cooked shrimp
½ ripe avocado, diced
To prepare dressing: Combine orange juice, vinegar, sugar, soy sauce and oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved. (Makes about ⅔ cup dressing.)
To prepare salad: Toss lettuce and cabbage in a large bowl with 3 tablespoons of the dressing. Transfer to a plate and top with shrimp and avocado. (Refrigerate the extra dressing for up to 5 days.)
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
283 calories;13 g fat(2 g sat); 9 g fiber; 25 g carbohydrates; 22 g protein; 239 mcg folate; 137 mg cholesterol; 13 g sugars; 7 g added sugars; 8,578 IU vitamin A; 57 mg vitamin C; 141 mg calcium; 3 mg iron; 434 mg sodium; 1,043 mg potassium
Vitamin A (172% daily value), Vitamin C (95% dv), Folate (60% dv)
Carbohydrate Servings: 1½
Exchanges: 2 vegetable, ½ other carbohydrate, 2½ lean meat, 2 fat