Shrimp Salad with Black Rice
Ingredients
The salad
-
1
cup
black rice
-
½
cup
cooked peas
-
1
cup
cooked then cooled beets
-
¼
cup
shaved carrots
-
6
oz
cooked shrimp
-
¼
cup
fresh blueberries
-
3-4
tablespoons
chopped green or red onion
The dressing
-
¼
cup
lemon juice
-
2
tablespoons
rice vinegar
-
¼
tsp
mustard powder
-
1
tablespoon
honey
-
¼
cup
olive oil
-
salt
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Cook the black rice in a medium saucepan according to package instructions, adding sea salt and simmering until tender.
- Once cooked, drain, rinse, and let the rice cool in a bowl.
- In a separate bowl, whisk together lemon juice, vinegar, mustard powder, honey, and olive oil. Season with salt and pepper.
- Once the rice is cooled, add the peas, beets, carrots, blueberries, and onions to the rice bowl.
- Pour the dressing over the salad and mix well. Add the shrimp on top or mix them in.
- Chill the salad in the fridge until ready to serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
200mg
Cholesterol
150mg
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