Ingredients
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Dressing:
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½small red onion, thinly sliced
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6radishes, sliced
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½ cup(125 mL) apple cider vinegar
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1Granny Smith apple, divided
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¼ cup(60 mL) olive oil
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¼ cup(60 mL) lemon juice
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1 tbsp(15 mL) lemon zest
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1 tbsp(15 mL) Dijon mustard
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½ tsp(2 mL) pepper
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¼ tsp(1 mL) salt
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2 tbsp(30 mL) each finely chopped tarragon and dill
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Salad:
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6 cups(1.5 L) thinly sliced assorted greens (kale, Swiss chard, beet greens)
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4 cups(1 L) cooked U.S. long grain brown rice
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1 lb(500 g) cooked shrimp (approx. 20-24)
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1small avocado
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Instructions
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Combine red onion and radish in a bowl; bring vinegar to a boil in a small saucepan and pour over red onion mix. Let sit for 20 minutes. Strain vinegar into a blender and set pickled onion and radish aside. Chop half the apple and add to a blender along with oil, lemon juice and zest, Dijon, pepper and salt; blend until pureed. Stir in tarragon and dill.
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In a large bowl, toss together greens, rice, and pickles. Arrange equally on 6 plates; thinly slice remaining apple and divide evenly among plates. Top with shrimp and avocado. Drizzle with dressing just before serving.
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Notes
PER SERVING (1/6th recipe):
- 360 calories,
- 16 g fat,
- 2 g saturated fat,
- 70 mg cholesterol,
- 320 mg sodium,
- 43 g carbohydrates,
- 6 g fibre,
- 5 g sugars,
- 14 g protein.
% RDI:
- 8% calcium,
- 20% iron,
- 50% vitamin A,
- 80% vitamin C.