Vietnamese Shrimp Salad with Mint-Chili Dressing

blog.myfitnesspal.com

Per serving: Calories: 145; Total Fat: 3g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 68mg; Sodium: 205mg; Carbohydrate: 9g; Dietary Fiber: 4g; Sugar: 4g; Protein: 14g Nutrition Bonus: Potassium: 391mg; Iron: 11%; Vitamin A: 79%; Vitamin C: 15%; Calcium: 6%

subheading: Dressing:

⅓ cup fresh mint

¼ cup olive oil

3 tablespoons red onion, diced

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

1 teaspoon fish sauce

1 small clove garlic, peeled

¼ teaspoon raw honey

⅛ teaspoon chili paste

subheading: Salad:

1 tablespoon olive oil

12 ounces medium shrimp, peeled and deveined

¼ teaspoon sea salt

Pinch of ground black pepper

6 cups romaine or butter lettuce, chopped

2 cups bean sprouts or julienned zucchini

2 Persian cucumbers (or ½ English cucumber), diced or thinly sliced

1 large carrot, julienned or grated

1 red Thai bird’s-eye chili or red finger chili, thinly sliced

½ cup raw unsalted peanuts, toasted

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