Spring Roll Salad

I love a new recipe and EatingWell.com is one of my favorite websites to find something healthy to make. This is a quick, weeknight meal, that you can prep the veggies and protein for in advance. I used shrimp, but tofu, ground chicken, or thinly sliced steak, would all be great too. Hope you enjoy!

  • 1 T peanut butter
  • 1 1/2 t sesame oil
  • 1 1/2 t rice vinegar
  • 1 t maple syrup
  • 1 t soy sauce or tamari
  • 1 t water
  • 1 1/2 t minced garlic
  • optional red pepper flake
  • 3 ounces of cooked protein
  • 3 cups Boston or butter lettuce
  • 1 1/2 c cooked brown rice
  • 1/4 c shredded red cabbage
  • 1/4 c julienned bell pepper
  • 1/4 c shredded carrots
  • 1/4 c julienned cucumber
  • 1/4 c avocado
  • fresh mint, green onion, and sesame seeds for garnish



  • In a small bowl mix together the dressing of peanut butter, oil, rice vinegar, maple syrup, soy sauce, water, garlic, and crushed red pepper (if using).
  • Combine lettuce, protein, rice, cabbage, bell pepper, carrot, cucumber, and avocado in a large bowl.
  • Add dressing and toss to combine.
  • Garnish with mint, sliced green onion, and sesame seeds.


The recipe from EatingWell can be found here.