Orange-Sesame Shrimp Salad

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From the EatingWell Kitchen

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.

Ingredients 1 serving

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  • Dressing
  • 1/4 cup orange juice
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • Salad
  • 2 cups sliced romaine lettuce
  • 1 1/2 cups finely sliced (or diced) red cabbage
  • 3 ounces peeled cooked shrimp
  • 1/2 ripe avocado, diced

Preparation

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  1. 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 2/3 cup dressing.)
  2. 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.

Nutrition information

  • Serving size: about 4 cups salad
  • Per serving: 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; 8578 IU vitamin A; 57 mg vitamin C; 141 mg calcium; 3 mg iron; 434 mg sodium; 1043 mg potassium
  • Nutrition Bonus: Vitamin A (172% daily value), Vitamin C (95% dv), Folate (64% dv), Potassium (30% dv), Magnesium (20% dv), Vitamin B12 (15% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 2 vegetable, 1/2 other carbohydrate, 2 1/2 lean meat, 2 fat

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