If I had to do this salad all over again, I’d honestly take out the rice noodles. They added on 40g carbs to the salad and didn’t really add much to it besides the extra cals! Totally up to you if you want a 500+ cal salad or a 300 cal salad.
Macros for the WHOLE Spring Roll Salad w/out Rice Noodles:
353 Cals, 24g Carbs, 5g Fat, 53g Protein
Macros for the WHOLE Spring Roll Salad:
546 Cals, 67g Carbs, 6g Fat, 56g Protein
Ingredients for Salad:
1.5 Cup Romaine
50g Bell Pepper
50g Red Cabbage
30g Cucumber
30g Carrots
3g Fresh Chopped Basil
2oz Rice Noodles (weighed raw)
Low Cal Thai Peanut Dressing:
32g Powdered PB
4g Zero Cal Sweetener
17g Reduced Sodium Soy Sauce
4g Rice Vinegar
Rest of Ingredients:
8oz Fresh Large Shrimp
Blackened Seasoning
Directions:
1.) Add all your salad ingredients into your bowls.
2.) Now make your thai peanut dressing by adding your powdered pb, zero cal sweetener into a bowl and mix to avoid clumping. Then slowly add cold water and mix till you get a thicker than pb like consistency.
3.) Then add your soy sauce and rice vinegar to the bowl and mix till you get a dressing like consistency.
4.) Now add your dressing on top and toss your salad.
- We are going for hot shrimp on top of a cold salad so it’s time to cook the shrimp. Season shrimp with a blackened seasoning and cook on a 6/10 heat.
6.) Once done, add to the top of the salad. Add the rest of the dressing on top and enjoy!