Shrimp Sushi Roll Salad with Spicy Dressing

• Gluten free

• Seafood

  • 1/2 lb Shrimp, cooked

• Produce

  • 1 cup Avocado
  • 1 cup Carrot
  • 1 cup Cucumber

• Condiments

  • 1 tsp Honey
  • 3 tbsp Mayonnaise
  • 1 tsp Sriracha

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Oils & Vinegars

  • 3 tbsp Rice vinegar, seasoned

• Nuts & Seeds

  • 1 tbsp Chia seeds

Found on dinner-mom.com

Description

Ingredients

• 2 cups cooked brown rice (1 cup dry)
• 2 Tablespoons seasoned rice vinegar
• 1 Tablespoon chia seeds
• ½ pound cooked shrimp, chopped
• 1 cup carrot, diced
• 1 cup cucumber, seeded and diced
• 1 cup avocado, diced
• 3 Tablespoons mayonnaise (your choice, olive oil based, low calorie, vegan substitute)
• 1 teaspoon sriracha (use ½ teaspoon for a less spicy version)
• 1 teaspoon honey (or agave nectar)
• 1 Tablespoon seasoned rice vinegar

Directions

• Mix cooked rice, seasoned rice vinegar and chia seeds together in a medium sized bowl. Place rice in the refrigerator until cool or ready to serve.
• Vigorously whisk together dressing ingredients until thoroughly combined.
• When ready to serve, stir shrimp, carrot and cucumber into the rice.
• Top with avocado.
• Drizzle creamy sriracha dressing over the top.
• Serve cold.