Allan's Awesome Asian Salad

I'm exploring the Paelo diet and picked up a copy of Paleo Magazine's 2017 Recipes. It is very inspiring, and I must say, the instructions are so concise it makes you feel like you could make anything in 15 mins! Okay, in all fairness, it does take longer than 15 minutes (more like 30), but it is worth it. 

I spent the last few days attending a Yoga Fit Fore Golf retreat in Vail, Colorado. It was beyond beautiful and really wonderful to incorporate yoga moves and stretching before getting out on the course. Coming home the back way to my parent's house, there wasn't really a great spot to stop for groceries, and I figured there would probably be enough food in the frig to make a yummy dinner. Altering a recipe in Paelo's 2017 Recipes (page 73), I drummed up an oriental style dinner that was a huge hit! My step-dad, Allan, declared that it had all his favorite things and so I've named it for him as Allan's Awesome Asian Salad. 

I worked with the ingredients I had on hand, and would have added some chopped cashews or toasted black sesame seeds to finish it off. Sub things as you see fit, and add more or less depending on what kind of salad you are feeling like (ie: a meal or a side dish). This was our main dish and it was very satisfying. 

INGREDIENTS:

1. Make the egg.

Beat two eggs in a bowl with a teaspoon of Mirin. Heat medium size pan over medium- light heat with grapeseed oil (about a teaspoon or two). Spread egg out on bottom of pan to cook a thin even layer (about 1-2 mins), cut in half and flip. Cook 1-2 more mins. Remove from heat and place egg directly on cutting board to cool.

Once cooled, layer the two halves and in half lengthwise. Then cut into smallish strips. Place in bowl and set aside.

2. Cook the veggies.

Reheat medium-size pan with some grapesedd oil (about 1-2 teaspoons) over medium heat. Add carrots and cook 1 minute. Salt with a couple light pinches of salt. Add onions and cook 1 minute more. Add bell peppers and cook 1- 2 minutes. Remove veggies from pan and set aside.

3. Make the dressing.

In a small bowl mix 1/4 cup grapeseed oil with 1 tablespoon toasted sesame oil, 1-2 teaspoons Mirin, 1-2 teaspoons amino acids, and 1-2 tablespoons rice vinegar. Wisk together using a fork.

4. Cook the shrimp.

Rinse shrimp and pat dry. Using the same pan as before, heat grapeseed oil over medium heat. Before it gets too hot, add minced garlic and cook for about 30 seconds to release flavor. Add shrimp. Cook 1-2 minutes. Flip. Pour a touch of tamari sauce (about 1 teaspoon) over shrimp and add scallions. Stir and cook 1-2 minutes. Place shrimp in one corner of individual serving dishes. Pour excess oil, garlic and scallions into dressing and wisk once more. 

Β 

8 oz fresh or frozen shrimp (peeled and deveined)

2 eggs, lightly beaten with 1 teaspoon Mirin mixed in

2 carrots, thinly julienned

1 red bell pepper (or 4 small ones), thinly julienned

1/4 of a whole red onion, thinly sliced

1-2 heads butter lettuce, coarsely chopped

1/2 ripe avocado, chopped

1 scallion, chopped

2 tablespoons fresh cilantro, chopped

1-2 cloves garlic, minced

black sesame seeds, toasted

salt

grapeseed oil

tamari sauce

mirin

rice vinegar

amino acids

toasted sesame oil

Β 

5. Assemble!

Place lettuce in one corner of serving dish and top with avocado and dressing. Place cooked veggies in another corner, and the chopped egg in the remaining open corner. Top with cilantro and a sprinkling of sesame seeds. Serve and instruct guests to mix everything together to insure a yummy mouthful with each bite.