Vietnamese Shrimp Salad with Mint-Chili Dressing

Ingredients

Dressing

• 1/3 cup fresh mint
• 1/4 cup olive oil
• 3 tablespoons red onion, diced
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce
• 1 small clove garlic, peeled
• 1/4 teaspoon raw honey
• 1/8 teaspoon chili paste

Salad

• 1 tablespoon olive oil
• 12 ounces medium shrimp, peeled and deveined
• 1/4 teaspoon sea salt
• Pinch of ground black pepper
• 6 cups romaine or butter lettuce, chopped
• 2 cups bean sprouts or julienned zucchini
• 2 Persian cucumbers (or 1/2 English cucumber), diced or thinly sliced
• 1 large carrot, julienned or grated
• 1 red Thai bird’s-eye chili or red finger chili, thinly sliced
• 1/2 cup raw unsalted peanuts, toasted

Directions

For the dressing:

In a blender or food processor, purée dressing ingredients until smooth. For a chunkier texture, mince the garlic, chop the mint and whisk all ingredients together. Set aside.

For the salad:

Heat oil in a medium-sized skillet set over medium heat. Add shrimp and sprinkle with salt and pepper. Cook, turning halfway, until shrimp are pink and opaque, about 4 minutes.

In a large bowl, combine lettuce, sprouts, cucumbers, carrot, chili and peanuts. Top with shrimp and drizzle with dressing; toss to coat.

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Serves: 6  |  Serving Size: 2 ounces shrimp, 1.5 tablespoons sauce

Per serving: Calories: 145; Total Fat: 3g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 68mg; Sodium: 205mg; Carbohydrate: 9g; Dietary Fiber: 4g; Sugar: 4g; Protein: 14g
Nutrition Bonus: Potassium: 391mg; Iron: 11%; Vitamin A: 79%; Vitamin C: 15%; Calcium: 6%