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+ servings
a bowl filled with vermicelli, grated carrots, shrimp and avocado garnished with chopped cilantro
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5 from 25 votes

Spring Roll Salad Bowl

A delicious Asian style salad with vermicelli and shrimps
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: Asian
Suitable for Diet: Gluten Free
Diet: AIP, Dairy free, Egg free, Gluten free, Paleo
Servings: 1 serving
Calories: 757kcal
Author: Bea C.

Ingredients

  • 60 grams rice vermicelli (if you are on AIP or paleo diet replace with sweet potato glass noodles) 
  • 1 carrot shredded
  • ½ avocado
  • 100 grams shrimp cooked and peeled
  • 2 Tablespoons chopped fresh cilantro (coriander) or fresh mint leaves

For the dressing :

Instructions

  • Prepare the noodles according to instructions written on the package (they might change slightly from one brand to another and depending on the type of noodles you are using). Drain and add to a large bowl. Add the shredded carrot.
  • Peel the half avocado, slice it and add it to the bowl. Add the shrimps and sprinkle with the chopped cilantro.
  • In a separate jar or bowl mix all the dressing ingredients. Then pour the dressing over the salad and voilà! Serve immediately.
    Bon appétit !

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Store any leftovers in an airtight container in the fridge for up to 24 hours.
 

Nutrition

Calories: 757kcal | Carbohydrates: 67g | Protein: 27g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 161mg | Sodium: 1776mg | Potassium: 1041mg | Fiber: 10g | Sugar: 4g | Vitamin A: 10394IU | Vitamin C: 20mg | Calcium: 115mg | Iron: 2mg