- 1/4 cup unseasoned rice vinegar
- 2 Tbsp finely chopped onion
- 1 Tbsp grated fresh ginger
- 1 Tbsp honey
- 1/2 tsp chile paste
- 3 Tbsp less sodium soy sauce
- Pinch of freshly ground pepper
- 1 lb jumbo shrimp, peeled and deveined
- 1 Tbsp canola oil
- 1/2 red bell pepper, diced
- 1 1/2 cups fresh baby spinach leaves
- 1 cup Harmons pineapple salsa
- 1/4 cup chopped fresh cilantro
- 8 oz brown rice, maifun, or pad Thai noodles
- 1 kiwifruit, diced
- 1 lime, sliced into wedges
- 1 avocado, sliced
- 1/4 cup chopped roasted unsalted almonds or peanuts
Green: Dark green vegetables, especially leafy greens, have vitamins A, C, K and folate. These contribute to bone health and have an anti-inflammatory effect. Cruciferous vegetables like broccoli, cabbage, kale, and Brussels sprouts have phytochemicals which may reduce the risk for certain types of cancer.
In a bowl, combine rice vinegar, onion, ginger, honey, chile paste, soy sauce, and pepper. Place shrimp in a resealable plastic bag and add the mixture. Reserve 1/4 cup of vinegar mixture for dressing. Refrigerate and let marinate, turning occasionally, about 1 hour.
Cook rice noodles according to package directions.
In a large frying pan over medium-high heat, add oil. When oil shimmers, add shrimp and cook until pink on the first side, about 4 minutes. Turn over and cook until pink on the second side, another 4 minutes. Add reserved vinegar mixture, bell pepper, spinach, pineapple salsa, cilantro, and rice noodles and toss to combine. Serve in a bowl with kiwifruit, lime wedges, and avocado and sprinkle with peanuts. Refrigerate until ready to serve.
Nutrition per serving: 500 calories; 15g total fat (2g saturated); 680mg sodium; 63g carbohydrates; 1g dietary fiber; 10g sugar (4g added sugar); 31g protein