Super Tasty Sushi Like Salad

I love summer.  I love hot days.  I love sunshine and sitting out on the back porch.  I love that I crave salads and healthy-type things in the summer time instead of the carby-goodness-comforty-type things that I crave in the colder months.

My newest salad recipe acquisition is adapted from the Shrimp and Avocado Sushi Wrap recipe that appears in the May/June issue of Clean Eating Magazine.  

My adaptation isn't a whole lot different.  I just swapped out the tortilla for bean thread noodles to make the recipe a salad instead of a wrap.  You could substitute pretty much any starch for the noodles -- or skip it altogether if you're going low carb.   Just keep the starch portion to around 100 calories per person to keep the nutritional breakdown similar.

Shrimp and Avocado Sushi Salad (serves 2)

2 tablespoons rice vinegar (unseasoned - if using seasoned rice vinegar don't add the honey)
1 teaspoon honey
2 teaspoons of fresh ginger (cut into rounds and slice into tiny sticks)

2 tablespoons red onion, minced

1/2 cup plain low fat yogurt
1 teaspoon wasabi paste (Adjust this to taste. I use about half this amount.)

70 grams of bean thread or cellophane noodles (Makes about 1 cup of cooked noodles.)

1/4 avocado chopped
1/2 cup raw carrots chopped
1 cup cucumber with peel, sliced
1 cup fresh spinach

85 grams of cooked shrimp (ends up being about 8-10 large shrimp)

Mix the vinegar and honey.  Nuke it for 20 seconds if the honey doesn't dissolve well.  Add the ginger and onion.  Let stand for at least 20 minutes.

Mix the yogurt and wasabi.  Set aside.

Cook your noodles according to the package directions.  Rinse with cold water when done.

Chop your veggies.  Thaw your shrimp if needed.

Put the spinach on the plate(s).  Add remaining veggies and spinach.  Top with onion/vinegar/ginger mix.  Top with yogurt/wasabi dressing.

Nutritional Breakdown:  285 calories, 5.2g fat, 86.6mg cholesterol, 228.9g sodium, 46.8g carbs, 3.5g fiber, 13.7g protein.


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