Ingredients
1 order Bang Bang Shrimp (from Bonefish Grill)
1 heart of Romaine lettuce, chopped
1 wedge of red cabbage, sliced thin
1 cup arugula
1 cup crimini mushrooms, sliced
1 ripe tomato, preferably Heirloom, chopped
3–4 scallions, sliced
1/2 cup carrots, sliced
1/2 English cucumber, peeled, halved lengthwise and sliced
1 ripe Haas avocado, peeled and diced
1 1/2 tablespoons prepared Creamy Wasabi Sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons Canola oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Divide the shrimp between two dinner plates. Assemble all of the salad ingredients in a large bowl and add the greens from the shrimp along with any of the sauce from the shrimp. In a small bowl whisk together the Creamy Wasabi Sauce, rice wine vinegar, sesame oil, salt and pepper. While whisking add the Canola oil in a steady stream and whisk until emulsified. Pour dressing over salad and toss gently to avoid bruising the avocado. Serve on plate along side the Bang Bang Shrimp.
- Prep Time: 20 minutes
- Category: Seafood/Salad
- Method: Chopping
- Cuisine: Asian
