🍤 Shrimp Salad With Sesame-Ginger Dressing

Ingredients:

For the Salad:

• 1 pound (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed salad greens (like romaine, spinach, or arugula)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, thinly sliced
• 2 green onions, chopped
• 1 tablespoon sesame seeds (toasted, optional)

For the Sesame-Ginger Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 teaspoon lime juice (optional for extra freshness)

Instructions:

1. Cook the shrimp:
   • In a skillet over medium heat, add olive oil.
   • Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and cooked through.
   • Remove from heat and let cool slightly.
2. Make the dressing:
   • In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, and lime juice.
   • Taste and adjust the flavor — add more honey for sweetness or vinegar for tang.
3. Assemble the salad:
   • In a large bowl, combine salad greens, carrots, bell pepper, cucumber, and green onions.
   • Add the cooked shrimp on top.
4. Dress and serve:
   • Drizzle the sesame-ginger dressing over the salad and toss gently.
   • Sprinkle with toasted sesame seeds before serving.

Tips:

• You can chill the shrimp before serving for a refreshing cold salad.
• Add avocado or edamame for extra texture and protein.
• The dressing can be stored in the fridge for up to 5 days.