Salads and summer go hand-in-hand. Try this yummy marinade for shrimp or chicken along with an Asian-inspired dressing for a beautiful summer salad.
6 cups mixed greens
1 cup snow peas, trimmed
1 Persian cucumber, sliced
20 asparagus spears, cooked and chopped (optional)
4 radishes, sliced
1/4 cup shredded carrot
1/2 red bell pepper, sliced thin
1 scallion, thinly sliced
1 pound peeled, deveined shrimp or 1 pound cubed chicken
1/4 cup low-cal coconut milk (from the carton, not can)
1 tablespoon white or brown miso
1 tablespoon peanut butter or almond butter
2 tablespoons low-sodium soy sauce
2 cloves garlic, crushed
1 scallion, sliced
2 tablespoons Z Sweet or Truvia
1 teaspoon chopped ginger
2 tablespoons peanut or almond butter
2 tablespoons PB2
1/4 cup coconut milk (carton)
1 clove garlic
2 tablespoon rice wine vinegar
1/2 teaspoon stevia or 1 tablespoon Z Sweet
1/2 green onion, sliced
1/4 cup shredded carrots
Add salad ingredients to a bowl. Place into fridge. Combine all the marinade items in a ziplock bag and marinate for 4 hours. Toss all the dressing ingredients into a mini blender. Refrigerate.
Spray a large skillet with cooking spray. Heat to medium-high. Toss in shrimp/chicken and stir until cooked through, about 4-6 minutes. Remove from heat. Toss salad with dressing. Top with shrimp/chicken.
Serves 4. This meal is nicely balanced with protein, fat and carbs.