Low Carb Miso-Mango Shrimp Salad
11.2g
Net Carbs
31.4g
Protein
13.9g
Fat
5.8g
Fiber
307
Calories
Cooking tip: Mango and mint add the perfect pop of summer sweetness to this healthy salad. We used medium size precooked shrimp in this recipe, but feel free to use any shrimp you prefer. Although mango falls in the middle for glycemic index, the small amount we use in this salad where it is buffered with fiber, fat and protein, is a perfect application for fruit in a low carb diet.
Ingredients:
For the salad
- 2 cups (114g) thinly sliced Napa cabbage
- 2 cups (50g) micro bok choy (or other microgreens)
- 1 medium (301g) cucumber, chopped
- 1 cup (165g) chopped mango
- 1 (136g) avocado, diced
- 1 (22g) red Fresno pepper, stem and seeds removed and thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1 pound cooked medium shrimp
For the dressing
- 2 tablespoons white miso
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1/8 teaspoon liquid stevia extract
Directions:
- In a large salad bowl, toss together napa cabbage and micro bok choy.
- In a medium bowl, toss together cucumber, mango, avocado and Fresno peppers. Arrange on top of napa cabbage alongside cooked shrimp.
- In a small bowl, whisk together dressing ingredients until very well incorporated. Pour evenly over the salad. Garnish with roughly chopped mint and cilantro and serve. One serving is one quarter of the salad (4 ounces cooked shrimp, 1 cup cabbage and microgreens, 156g mango mixture, 2 tablespoons chopped fresh herbs, and 2 tablespoons dressing).
