Supergreens, Shrimp and Rice Salad

Course: Main Course, Salad
Servings: 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 sliced

Instructions

  • 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.
  • 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. 
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