Since it’s summertime now and things are heating up, The Kid and I spend a lot of time out by the pool. I’ve been making different salads lately because they are easy to throw together. They also can be made ahead of time, tossed with dressing, and can sit in the fridge waiting for us to get hungry. You can put together all kinds of veggie combinations and add chicken, shrimp, steak.
I love going with chopped salads like you get in a restaurant. There’s just something different about restaurant salads that make them special. I definitely recommend chopping the veggies well to give them more of a restaurant feel instead of the homemade, chunky salads that I used to make. Plus the smaller the veggie pieces, the more flavor since they hold the dressing better. 😉
Spicy Chopped Salad with Grilled Shrimp
- 1 lime
- 1/4 cup water
- 2 Tbsp brown sugar
- 1 tsp sambal oelek or sriracha
- 5 tsp fish sauce
- 1/2 tsp minced garlic
- 4 cups (170g) shredded cabbage
- 3 oz (85g) shredded carrots
- 3 cups (85g) chopped fresh spinach
- 1 large (170g) cucumber, sliced
- 1/4 cup chopped fresh cilantro
- 2 Tbsp chopped fresh mint
- 4 green onions, white and green parts chopped
- 12 oz cooked shrimp, shells and tails removed
Roll the lime under your palm on the counter to squeeze it a bit and make juicing it easier. Slice the lime into halves and squeeze the juice from both halves into a small bowl. Mix the juice with the water, brown sugar, sambal or sriracha, fish sauce, and garlic until well blended. Set aside.
Chop your veggies and herbs if not already prepared, and toss together in a large bowl. Add the shrimp and pour the dressing over top. Toss to combine and serve well chilled.
Makes 4 servings at approximately 165 calories each – 15g protein, 15g carbs, and 1g fat.
The notes for this recipe would be endless so I’ll just hit the highlights for you. You can use any cooked meat or even tofu for the protein, or leave the meat out if you prefer and use this as a side salad. The veggies above are just suggestions and you can use any combination of leafy veggies, salad veggies, and herbs that you like. You can also add a little bit of oil to the dressing for more flavor.
I had leftovers the next two days for lunch and it was perfect to just reach in and grab a meal. No fuss, no effort other than taking off the plastic lid and finding a fork. The servings were really large and very low in calorie, so there’s plenty of room for calorie modifications to fit any diet or eating plan. I’ve got a few more salad recipes coming since that’s the thing at the Quest House lately. I love summertime.