Spring Roll Salad Bowl
A delicious Asian style salad with vermicelli and shrimps
Servings: 1 serving
Calories: 757kcal
Equipment
Ingredients
- 60 grams rice vermicelli (if you are on AIP or paleo diet replace with sweet potato glass noodles)
- 1 carrot shredded
- ½ avocado (limit to ¼ avocado for low FODMAP)
- 100 grams shrimp cooked and peeled
- 2 Tablespoons chopped fresh cilantro (coriander) or fresh mint leaves
For the dressing :
- 1 Tablespoon tamari sauce (if you are on AIP or paleo or soy free, you must replace with coconut aminos)
- 1 Tablespoon lemon juice
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon fish sauce
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