Shrimp-Edamame Salad

recipe
Prep: 11 minutes; Stand: 5 minutes; Cook: 6 minutes. For a slightly tangier salad, use 2 tablespoons of lemon juice in place of the rice vinegar.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 460
Caloriesfromfat 40 %
Fat 20.3 g
Satfat 2.6 g
Monofat 9.2 g
Polyfat 4.7 g
Protein 42.1 g
Carbohydrate 31.6 g
Fiber 6.8 g
Cholesterol 243 mg
Iron 7.9 mg
Sodium 659 mg
Calcium 209 mg

Ingredients

3 1/2 ounces Chinese noodles (1/3 of a 10-ounce package)
7 teaspoons extravirgin olive oil, divided
1 (16-ounce) package frozen shelled edamame (soybeans), thawed
1/2 teaspoon salt, divided
2 garlic cloves, crushed
1 pound steamed peeled shrimp
3/4 cup chopped red bell pepper
1/2 cup diced peeled avocado (about 1/2 small)
1/4 cup chopped fresh cilantro
2 tablespoons seasoned rice vinegar
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce

Preparation

Break noodles into large pieces. Place noodles in a large nonstick skillet, and cover with boiling water. Cover and let stand 5 minutes. Drain. Cut noodles into small pieces.

Wipe pan dry with paper towels. Heat 1 teaspoon oil in pan over medium-high heat. Add cooked noodles, soybeans, and 1/4 teaspoon salt; sauté 3 minutes or until thoroughly heated. Stir in garlic and shrimp; cook 3 minutes or until thoroughly heated. Remove from heat, and stir in remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients. Toss gently.

Note:

Cooking Light Superfast Suppers

January 2003
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