Serves 2 

Ingredients 

• 1 lb.  large shrimp (31–40 per pound), peeled, deveined, and tails removed 

• 1 tsp toasted sesame oil 
• 1 tsp reduced-sodium soy sauce 
• ½ tsp fresh grated ginger 

 Dressing 

• ⅓ cup extra-virgin olive oil 
• ⅓ cup rice vinegar 
• 2 large carrots, peeled and chopped  
• 2 tbsp peeled and roughly chopped fresh ginger 
• 2 tbsp lime juice 

• 1 tbsp plus 1 teaspoon honey 
• 1 ½ tsp toasted sesame oil 
• ¼ teaspoon salt 

Toppings 

• 4 cups spring mix or spinach mix 

• 2 radishes, sliced 
• 2 avocados, sliced 
• 2 hard boiled eggs, sliced 
• ¼ cup cashews 

 Directions 

• Using a mixing bowl, add shrimp, sesame oil, sodium sauce, and ginger and toss well. 

• Sauté bowl ingredients on stovetop until shrimp is done (pink tint). 

• Add dressing ingredients to a bowl and mix well. 

• Layer salad beginning with spring mix, radishes, avocados, eggs, cashews, shrimp. 

• Drizzle dressing to preferred amount. 

Tip:
Use a hard-boiled egg cooker for quick and easy hard-boiled eggs in no time!