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Spring Roll Salad

  • 10 m
  • 10 m
Devon O'Brien
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 7/16/2019