Saturday, May 21, 2011

Shrimp and Kiwi Salad

Here's a quick dinner salad for two.  All you need to round out the meal are French bread rolls.

  • 1 tablespoon olive oil, divided
  • 12 Vegetarian Plus shrimp, thawed
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh-squeezed lime juice
  • 1 teaspoon grated lime rind
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper
  • 2 cups torn red leaf lettuce
  • 1 cup peeled and cubed kiwifruit
1. Heat 1 teaspoon olive oil in a large skillet over medium-high heat.  Add the shrimp and saute for 4 minutes; set aside.

2. Combine the remaining 2 teaspoons olive oil in a bowl with the green onions, cilantro, rice vinegar, lime juice, lime rind, salt, red pepper, and black pepper.  Add the shrimp and toss to coat.

3. Place 1 cup lettuce on each of 2 plates.  Spoon the shrimp mixture evenly over each plate, and top evenly with the kiwi.

Nutrition Info:
2 servings (6 shrimp, 1 cup lettuce, 1/2 cup kiwi), Calories 330

Tasting Notes:
I love vegan shrimp, and I love kiwi, so I thought this salad would be sublime.  Alas, while good, I didn't find it to be anything out of the ordinary.  I think the lettuce was not the best backdrop, might even serve this over rice next time.  Still, a good, quick entree salad to keep in mind in the warm months ahead.


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