Skip to main content
    Thrive On

    Spring Roll Salad

    High Protein Diabetes-FriendlyDairy-FreeEgg-FreeAsianSeafoodDinnerLunchSalad

    Spring Roll Salad

    High Protein Diabetes-FriendlyDairy-FreeEgg-FreeAsianSeafoodDinnerLunchSalad
    4 1/2 cups, 3 tablespoons dressing
    Active time: 10 minutes
    Total time: 10 minutes

    Description

    All the tastes, color and fun of a spring roll without all the work! This healthy salad recipe is bursting with the colors of the rainbow from generous amounts of fresh vegetables, shrimp and whole grains all topped with a peanut dressing for the ultimate satisfying salad.

    Directions

    1. Whisk peanut butter, oil, rice vinegar, maple syrup, tamari (or soy sauce), water, garlic and crushed red pepper (if using) in a small bowl until smooth.
    2. Combine lettuce, shrimp, rice, cabbage, bell pepper, carrot, cucumber and avocado in a bowl. Add dressing and toss to combine. Garnish with mint and sesame seeds, if desired.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories529 cal
    • Total Fat25.2 g
    • Saturated Fat4.4 g
    • Cholesterol1 mg
    • Sodium619 mg
    • Carbohydrate Total49.8 g
    • Protein29.4 g
    • Phosphorus500 mg
    • Potassium983 mg
    • Fiber8.5 g
    • Calcium154 mg

    Ingredients

    • 1 tablespoon smooth natural peanut butter
    • 1½ teaspoons sesame oil
    • 1½ teaspoons rice vinegar
    • 1 teaspoon maple syrup
    • 1 teaspoon tamari or soy sauce
    • 1 teaspoon water
    • ½ teaspoon minced garlic
    • Pinch of crushed red pepper (optional)
    • 3 cups torn Boston or butter lettuce
    • 3 ounces cooked shrimp
    • ½ cup cooked brown rice
    • ¼ cup chopped red cabbage
    • ¼ cup julienned bell pepper
    • ¼ cup julienned carrot
    • ¼ cup julienned cucumber
    • ¼ medium avocado
    • Fresh mint and sesame seeds for garnish

    Ingredients

    • 1 tablespoon smooth natural peanut butter
    • 1½ teaspoons sesame oil
    • 1½ teaspoons rice vinegar
    • 1 teaspoon maple syrup
    • 1 teaspoon tamari or soy sauce
    • 1 teaspoon water
    • ½ teaspoon minced garlic
    • Pinch of crushed red pepper (optional)
    • 3 cups torn Boston or butter lettuce
    • 3 ounces cooked shrimp
    • ½ cup cooked brown rice
    • ¼ cup chopped red cabbage
    • ¼ cup julienned bell pepper
    • ¼ cup julienned carrot
    • ¼ cup julienned cucumber
    • ¼ medium avocado
    • Fresh mint and sesame seeds for garnish

    Description

    All the tastes, color and fun of a spring roll without all the work! This healthy salad recipe is bursting with the colors of the rainbow from generous amounts of fresh vegetables, shrimp and whole grains all topped with a peanut dressing for the ultimate satisfying salad.

    Directions

    1. Whisk peanut butter, oil, rice vinegar, maple syrup, tamari (or soy sauce), water, garlic and crushed red pepper (if using) in a small bowl until smooth.
    2. Combine lettuce, shrimp, rice, cabbage, bell pepper, carrot, cucumber and avocado in a bowl. Add dressing and toss to combine. Garnish with mint and sesame seeds, if desired.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired