with Avocado and Crispy Shallots
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Avocado • Spinach • Red cabbage • Edamame (soy) • Rice vinegar (rice vinegar, sugar, salt) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Honey • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Sesame seeds.
Allergens
Tags
Shrimp
285 g
Baby Spinach
113 g
Spring Mix
28 g
Red Cabbage, shredded
56 g
Edamame
56 g
Avocado
1 unit(s)
Sesame Seeds
9 g
Crispy Shallots
28 g
Seasoned Rice Vinegar
2 tbsp
Honey
1 unit(s)
Miso Broth Concentrate
1 unit(s)
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden (fragrant), 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
- To a large bowl, add vinegar, half the honey and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add cabbage and half the sesame seeds. Toss to coat. Set aside.
- Reheat the same pan from step 1 over medium-high.
- While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, shrimp and edamame. Cook 3-4 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat. Add miso stock concentrate and remaining honey. Set aside.
- Halve, pit, then peel avocado. Cut into 1/2-inch pieces. Season with salt and pepper.
- To bowl of cabbage, add baby spinach and spring mix. Toss to coat.
- Divide salad between plates.
- Top with shrimp and avocado.
- Sprinkle crispy shallots and remaining sesame seeds over top.
540
kcal
Calories
37
g
Fat
8
g
Saturated Fat
35
g
Carbohydrate
14
g
Sugar
11
g
Dietary Fiber
29
g
Protein
180
mg
Cholesterol
1680
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
225
mg
Calcium
4.5
mg
Iron
