Spring Roll Salad

Spring Roll Salad

2 Reviews
From: EatingWell.com, January 2017

All the tastes, color and fun of a spring roll without all the work! This healthy salad recipe is bursting with the colors of rainbow from generous amounts of fresh vegetables, shrimp and whole grains all topped with a peanut dressing for the ultimate satisfying salad.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 1 tablespoon smooth natural peanut butter
  • 1½ teaspoons sesame oil
  • 1½ teaspoons rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon water
  • ½ teaspoon minced garlic
  • Pinch of crushed red pepper (optional)
  • 3 cups torn Boston or butter lettuce
  • 3 ounces cooked shrimp
  • ½ cup cooked brown rice
  • ¼ cup chopped red cabbage
  • ¼ cup julienned bell pepper
  • ¼ cup julienned carrots
  • ¼ cup julienned cucumber
  • ¼ cup avocado
  • Fresh mint and sesame seeds for garnish

Preparation

  • Prep

  • Ready In

  1. Whisk peanut butter, oil, rice vinegar, maple syrup, tamari (or soy sauce), water, garlic and crushed red pepper (if using) in a small bowl until smooth.
  2. Combine lettuce, shrimp, rice, cabbage, bell pepper, carrot, cucumber and avocado in a bowl. Add dressing and toss to combine. Garnish with mint and sesame seeds, if desired.

Nutrition information

  • Serving size: serves 1
  • Per serving: 523 calories; 25 g fat(4 g sat); 9 g fiber; 45 g carbohydrates; 31 g protein; 125 mcg folate; 172 mg cholesterol; 10 g sugars; 4 g added sugars; 8,251 IU vitamin A; 49 mg vitamin C; 136 mg calcium; 4 mg iron; 656 mg sodium; 927 mg potassium
  • Nutrition Bonus: Vitamin A (165% daily value), Vitamin C (82% dv), Folate (31% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 4 fat, 3 lean protein, 1½ starch, 1½ vegetable, ½ other carbohydrate

Reviews 2

February 16, 2017
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By: pakizerb
This was delicious! I added diced mango because I had a nice ripe one. I also added a little minced ginger and garlic chili sauce to the dressing.
January 30, 2017
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By: Penelope Wall
I love to bring this salad to work for lunch. It's a great way to use up leftover rice and tastes just like a spring roll.
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