Name: Seaweed Salad with Toasted Sesame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.5 cup Dried wakame seaweed; 1 cup Cucumber; 1 tbsp Toasted sesame oil; 1 tbsp Tamari; 1 tbsp Rice vinegar; 1 tbsp Sesame seeds; 0.25 whole Avocado; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Ginger

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seaweed Salad with Toasted Sesame

Succulent chilled shrimp tossed with silky wakame seaweed and crisp cucumbers in a nutty toasted sesame dressing.

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NUTRITION

Protein

52.6g

Fat

27.5g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 cup Dried wakame seaweed

1 cup Cucumber

1 tbsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tbsp Sesame seeds

0.25 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ginger

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PREPARATION

1
Place the dried wakame in a bowl of warm water for 10 minutes until it expands and becomes tender, then drain and squeeze out excess moisture.
2
Bring a pot of water to a boil with a pinch of salt and cook the shrimp for 2-3 minutes until pink and opaque, then immediately transfer to an ice bath to chill.
3
In a small glass jar, whisk together the toasted sesame oil, tamari, rice vinegar, and freshly grated ginger until the dressing is emulsified.
4
Thinly slice the cucumber into half-moons and dice the avocado into bite-sized pieces.
5
In a large mixing bowl, combine the rehydrated seaweed, chilled shrimp, and cucumber slices.
6
Pour the dressing over the salad and toss gently to ensure every ingredient is coated in the savory sauce.
7
Transfer to a serving bowl and garnish with the toasted sesame seeds, sea salt, black pepper, and avocado.