This easy but scrumptious salad is filling and super healthy—the perfect meal for dieters and those trying to maintain their results. Whether you’re on a low carb diet, using medical diet pills or following an intense physical training regimen, this salad will fuel your day and keep your hunger satiated for hours.
The shrimp is an excellent source of the lean protein our bodies need to lose weight and build muscle, as well as healthy omega-3 fatty acids—a combination that will really fill up your stomach. The colorful veggies are packed with dietary fiber and powerful antioxidants that will keep you healthy while fighting free radical damage and preventing an array of chronic illnesses and diseases. Also fiber-rich, ginger has been touted for its medicinal and healing properties for centuries and adds serious zest to any dish.
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1 lb shrimp, peeled and deveined
4 cups fresh baby spinach or salad greens of choice
4 tomatoes, sliced
4 Persian cucumbers, sliced
1 cup green peas
½ cup scallions, diced
5 sliced radishes
2 medium mushrooms, thinly sliced
1 tbsp ginger, thinly sliced
1/3 cup rice vinegar
1 tbsp low-sodium soy sauce
2 teaspoons ginger, diced
1 tbsp fresh garlic, minced
1/3 cup sesame oil
1/tbsp. extra virgin olive oil
To make the Ginger Vinaigrette, mix together the rice vinegar, sesame oil, extra virgin olive oil, fresh ginger and minced garlic in a blender or food processor. Blend until smooth.
Brush each shrimp with the Ginger Vinaigrette before grilling over medium heat. Cook for approximately two minutes on each side.
Toss the vegetables and shrimp together and then arrange on beds of lettuce. Drizzle with the Ginger Vinaigrette and serve.
Makes four servings.