Shrimp and Avocado Vege Combo Salad

Ingredients (Serves 1)

  • 1/4 yellow bell pepper (40g), diced into 1 cm cubes
  • 5 green beans (37g), trimmed and cut diagonally into 3 cm pieces
  • 1/2 avocado (70g), cut into 1.5 cm cubes
  • 5 small shrimp (90g), peeled and deveined
  • 60g cooked rice
  • Salt and pepper, to taste
  • Salad oil, as needed

  • Kewpie CobbSalad Dressing, to taste
  • 1 pack Salad Club 10-ingredient mixed beans and grains (40g)

Instructions

  1. Boil green beans in salted water until just tender, then cool in cold water and drain. Cut diagonally into 3 cm slices. Dice yellow bell pepper into 1 cm cubes and avocado into 1.5 cm cubes.
  2. Heat oil in a frying pan. Add shrimp, season with salt and pepper, and cook until both sides are golden and cooked through.
  3. Mix cooked rice with the 10-ingredient beans and grains blend in a bowl.
  4. Arrange the vegetables, shrimp, and rice blend on a plate. Drizzle with Kewpie CobbSalad Dressing just before serving.

Tips

  • To prepare avocado, cut around the pit lengthwise, twist apart, remove the pit, and peel before dicing.

About This Recipe

This “vege combo” salad blends vegetables, protein, and grains in one dish. The rich flavor of grilled shrimp and creamy avocado pairs perfectly with the spicy kick of Kewpie CobbSalad Dressing.

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