Supergreens, Shrimp and Rice Salad

  • 6 servings

Ingredients

  • Dressing:

    • ½
      small red onion, thinly sliced
    • 6
      radishes, sliced
    • ½ cup
      (125 mL) apple cider vinegar
    • 1
      Granny Smith apple, divided
    • ¼ cup
      (60 mL) olive oil
    • ¼ cup
      (60 mL) lemon juice
    • 1 tbsp
      (15 mL) lemon zest
    • 1 tbsp
      (15 mL) Dijon mustard
    • ½ tsp
      (2 mL) pepper
    • ¼ tsp
      (1 mL) salt
    • 2 tbsp
      (30 mL) each finely chopped tarragon and dill
  • Salad:

    • 6 cups
      (1.5 L) thinly sliced assorted greens (kale, Swiss chard, beet greens)
    • 4 cups
      (1 L) cooked U.S. long grain brown rice
    • 1 lb
      (500 g) cooked shrimp (approx. 20-24)
    • 1
      small avocado

Instructions

    1. 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.
    2. 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.
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.