SESAME SHRIMP CHOP SALAD
Shrimp are more than an alternative protein choice; they’re extremely underrated when it comes to the health benefits they offer. Though we consider most seafood to be a good source of omega-3 fatty acids, shrimp are especially high in them; a quarter pound serving of shrimp yields more than 350 mg of omega-3s. Shrimp are also one of the best whole-food sources of astaxanthin, a powerful anti-inflammatory and antioxidant. As for the cholesterol content (220 mg in that same quarter pound), dietary cholesterol isn’t the real culprit of high cholesterol levels in the blood.
As for the sesame seeds, most people think of them as a sort of throwaway condiment; a topping for buns and bagels that you could take or leave. But sesame seeds actually contain moderate amounts of calcium, magnesium, iron, zinc, B1, selenium (important for fertility in both men and women), and fiber.
- 1 cup medium shrimp, cooked, tails removed
- ½ cup roasted cashews, chopped
- ½ cup shredded carrot
- ½ cup cucumber, diced small
- 1 small head nappa cabbage, julienned
- 1 bunch watercress
- ½ cup canned Mandarin oranges
- ½ cup canned water chestnuts
- ½ bunch cilantro sprigs
- 1 cup celery, diced
- 1 bunch scallions, chopped
- ¾ cup Asian sesame ginger dressing
- 1 tbsp toasted sesame seeds
1) Place all the ingredients except the cashews and the sesame seeds in a large mixing bowl and toss.
2) Place in a large serving bowl or platter. Sprinkle with cashews and sesame seeds and serve.
Published with permission from www.chefirvine.com
Find more healthy recipes like this, check out Chef Robert Irvine’s new book FIT FUEL on his website www.chefirvine.com