spring roll salad

Lunch

Spring Roll Salad

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

Ingredients

1 tablespoon smooth natural peanut butter
1 ½ teaspoons sesame oil
1 ½ 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

Directions

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.
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.