Grilled Avocado Rice and Shrimp Salad
This salad provides a delicious combination of excellent textures and flavours from nutty rice to salty shrimp to creamy avocado. Avocados contain more than 20 vitamins and minerals, including high levels of potassium, folate, and fibre. They are also an excellent source of healthy monounsaturated fats.
Ingredients:
| Avocado, sliced into | 1 | 1 |
| Quarters | 2 | 2 |
| Green onions | ½ cup | 125 mL |
| Baby shrimp | ½ cup | 125 mL |
| Chopped red pepper | ½ cup | 125 mL |
| Cooked brown rice | 1 tsp | 5 mL |
| Coconut sugar | ½ tsp | 2 mL |
| Olive oil | ¼ cup | 60 mL |
| Orange juice | 1 tbsp | 15 mL |
| White miso | 1 clove | 1 clove |
| Minced garlic | ½ tsp | 2 mL |
| Honey |
Directions:
- Spray or brush your grill with olive oil and heat on high.
- Sprinkle the coconut sugar over the avocado slices and place them on the hot grill along with green onions.
- Grill, turning over once, until the avocado and onion are nicely caramelized and brown. Remove from heat and let cool before cutting into bite sized pieces and placing in a bowl filled with rice
- Place shrimp on grill and cook for a couple minutes until done. Add to the bowl with other ingredients.
- Whisk together the orange juice, miso, garlic, and honey.
- Just before serving, pour the dressing and chopped red pepper over the avocado mixture and serve while warm.
Makes 2 servings (288g / serving).
