
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shrimp and glass noodle salad with lime vinaigrette
Dairy-Free, Soy-Free, Family-Friendly, Gluten-Free, Paleo
2 Servings, 740 Calories/Serving
20 Minutes
This quick Asian-inspired shrimp salad tossed with gluten-free “glass” noodles gets a bright touch from apple and our custom-made lime vinaigrette.
In your bag
- 5 ounces glass (sweet potato) noodles
- Shellfish options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 10 ounces wild sea scallops
- 1 organic Granny Smith or other apple
- 3 organic scallions
- 1 organic Roma tomato
- 4 or 5 sprigs organic fresh cilantro
- Sun Basket lime vinaigrette base (fresh lime juice - onion - Aleppo chile flakes)
- 3 ounces organic shredded Savoy or other cabbage
- ½ teaspoon Aleppo chile flakes (optional)
Nutrition per serving
Calories: 740, Protein: 22g (44% DV), Fiber: 5g (20% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 10g, Saturated Fat: 3g (15% DV), Cholesterol: 180mg (60% DV), Sodium: 830mg (35% DV), Carbohydrates: 82g (27% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the glass noodles
While the water heats and the noodles cook, prepare the shellfish.
2
Prep and cook the shellfish
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
While the shrimp cook, start preparing the remaining ingredients.
For the scallops:
- Pat the scallops dry with a paper towel; season lightly with salt.
While the scallops cook, start preparing the remaining ingredients.
3
Prep the remaining ingredients; toss the salad
- Core and thinly slice the apple.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
- Cut away the core from the tomato; cut the tomato into ½-inch-thick wedges.
- Coarsely chop the cilantro.
Serve
Kids Can!
- Time the glass noodles.
- Stir the vinaigrette.
- Assemble the salad.