I couldn’t come up with a better title for this salad. I need some help with recipe naming! This salad can fit into multiple categories: it’s crunchy, it’s mostly Asian flavors, it has several super foods, and it’s seafood. If you make this and come up with a more fitting recipe name, please pass it along!
Moving on to the recipe… I wanted to use the Trader Joe’s Cruciferous Crunch collection in a salad, and I thought Asian flavors would pair well with it. That mix has kale, brussels sprouts, broccoli, green cabbage and red/purple cabbage – lots of super foods in one bag!! It really did work well with this salad, and I’m planning to use it in the future for other types of salads. Also, even though Todd is not picky at all, he prefers not to eat brussels sprouts. I snuck them in this meal and it worked!
Superfood Salad with Shrimp and Spicy-Sweet Ginger Dressing
Serves 2 (enough dressing for 3-4)
- 2 Tbsp olive oil
- 2 Tbsp toasted sesame oil
- 3 Tbsp honey
- 4 Tbsp rice vinegar
- 1 garlic clove, chopped
- 3 Tbsp fresh ginger, chopped
- 1 Tbsp sriracha*
- 3 Tbsp lime juice
- 3 Tbsp soy sauce (gluten free)
- 1/2 pound wild caught large shrimp**
- 2 cups baby spinach, chopped
- 2 cups Cruciferous Crunch salad mix
- 1/2 cup shredded carrot
- 3/4 cup shelled edamame
- 1/2 cucumber, sliced thin
- 1/2 red bell or sweet pepper, chopped
- 1/2 avocado, chopped
Place first 9 ingredients in a food processor or blender and pulse until the garlic and ginger are very tiny and the dressing comes together.
Place the shrimp and 1/3 of the dressing in a bowl. Marinate shrimp for 30 minutes – 1 hour.
Prep all the vegetables.
Remove the shrimp from the marinade and grill or cook on a hot pan.
Toss together and serve! (You may not need all of the dressing)
*This is pretty spicy. If you don’t like much spice, or you’re serving it to young kids, reduce the amount of sriracha!
**You can use any type of fish or chicken for this salad.
Enjoy! Thank you for reading.