NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 cup Cooked brown rice

0.25 whole Avocado

1 cup Shredded red cabbage

0.5 cup Sliced cucumber

0.25 cup Shredded carrots

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Grated fresh ginger

1 clove Garlic

1 tsp Honey

1 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small glass bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, and honey until the dressing is emulsified.

• 2

  Season the shrimp with sea salt and black pepper on both sides.

• 3

  Heat a large non-stick skillet over medium-high heat and sauté the shrimp for 2 to 3 minutes per side until they are pink and fully cooked through.

• 4

  In a large mixing bowl, combine the cooked brown rice, shredded red cabbage, sliced cucumber, and shredded carrots.

• 5

  Drizzle half of the prepared ginger-sesame dressing over the rice and vegetable base, tossing thoroughly to ensure every ingredient is well-coated.

• 6

  Slice the avocado and place it on top of the salad along with the warm sautéed shrimp.

• 7

  Garnish the dish with toasted sesame seeds and drizzle with the remaining dressing immediately before serving.