Deconstructed Spring Roll Salad

Light, fresh flavors, high in protein, and will keep you satisfied for hours!


Servings: 4

For the Shrimp:

  • 1 lb. Shrimp, peeled and deveined, thawed
  • 2 tbsp. Olive Oil
  • 2 tsp. Sweet Paprika
  • 1/2 tsp. Ground Ginger, or 1 tbsp. Grated Fresh Ginger
  • 1/2 tsp. EACH: Salt & Black Pepper

For the Dressing:

  • 1/4 cup Lime Juice, about 2 limes
  • 2 tbsp. Olive Oil
  • 2 tbsp. Rice Vinegar
  • 2 tbsp. Maple Syrup or Honey
  • 2 tbsp. Natural Peanut Butter
  • 2 Garlic Cloves, finely minced or grated (or 1/2 tsp. Garlic Granules)
  • 1 tsp. Red Pepper Flakes

For the Salad:

  • 1 large Romaine Head, finely chopped
  • 1/2 Red Cabbage, finely chopped
  • 1 cup Thin Rice Noodles, cooked and loosely chopped
  • 1 ripe Avocado, chopped
  • 1 large English Cucumber, thinly sliced
  • 1-2 large Carrots, thinly sliced
  • 1/3 cup Fresh Cilantro, chopped
  • (Optional) 1 ripe Mango, chopped


  1. To Make the Dressing: Combine all ingredients into a mason jar. Seal tightly with the lid and shake well to combine (or mix in a bowl). Season with salt and black pepper to taste.
  2. To Make the Shrimp: Add the the olive oil to a skillet over medium high heat. Toss the shrimp with the seasonings. Arrange the shrimp in a single layer on the bottom of the skillet. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and cook just until cooked through - about 1-2 more minutes, up to 3 minutes on large shrimp. Remove from heat.
  3. To Make the Salad: Combine the chopped romaine, cabbage, rice noodles, avocado, sliced cucumber and carrots, chopped cilantro and mango in a large bowl. Toss well to combine.
  4. Add the shrimp and toss just to combine. Drizzle the salad dressing over the salad and toss once more just until combined. Enjoy!