Orange-Sesame Shrimp Salad
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.
Servings
1 serving, about 4 cups salad
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
Dressing
- 1/4cup orange juice
- 1/4cup cider vinegar
- 2tablespoons sugar
- 2tablespoons reduced-sodium soy sauce
- 1teaspoon toasted sesame oil
Salad
- 2cups sliced romaine lettuce
- 1 1/2cups finely sliced (or diced) red cabbage
- 3ounces peeled cooked shrimp
- 1/2ripe avocado, diced
Instructions
- 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.)
- 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.)
Tips
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 Facts
Per serving (recipe makes 1 serving, about 4 cups salad)
| Calories | 283kcal |
|---|---|
| Carbohydrate Total | 25g |
| Total Sugars | 13g |
| Added Sugars | 7g |
| Fiber | 9g |
| Total Fat | 13g |
| Saturated Fat | 2g |
| Mono Saturated Fat | 7g |
| Cholesterol | 137mg |
| Sodium | 434mg |
| Protein | 22g |
| Potassium | 1043mg |
| Calcium | 141mg |
| Chromium | 2mcg |
| Folate | 239mcg |
| Omega-6 | 2g |
| Vitamin E | 2mg |
| Zinc | 2mg |
| Vitamin B3 | 2mg |
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