| |
| INGREDIENTS |
| 1 tbsp |
seasoned rice vinegar |
| 1 tbsp |
canola oil |
| 1 tsp |
sugar |
| 1/4 tsp |
salt |
| 1 lb |
cooked peeled and de-veined large shrimp (can be bought precooked or have them steamed at seafood counter) |
| 1 1/2 c |
thinly sliced unpeeled cucumber, slices halved crosswise |
| 4 |
thin slices small red onion, separated into rings |
| 1 tbsp |
chopped fresh dill |
| 1 |
small ripe avocado, peeled, seeded, diced |
| 1 |
bunch arugula or watercress (4 cups packed) |
|
|
|
| RECIPE |
- In a container with a tight fitting lid, mix together rice vinegar, canola oil, sugar and salt. Shake well and set aside.
- In a medium bowl, place cucumber, red onion, dill and avocado; toss to mix.
- Pour dressing on top and toss again to dress.
- Arrange arugula on 4 plates and divide shrimp mixture over each.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/4 of salad
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
267 |
|
| Total Fat |
13 g |
|
| Sodium |
576 mg |
|
| Total Carbohydrates |
9 g |
|
| Fiber |
4 g |
|
| Protein |
30 g |
|
|
|
