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Brown Rice and Avocado Shrimp Stack with Tangy Asian Kale Salad

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Description

Use a measuring cup for a quick hack to fancy up this dish, or just pile everything into a bowl, buddha bowl style and enjoy! The tangy asian dressing is the perfect compliment to creamy avocado, baby kale and shirmp!

Ingredients

Scale
  • 1 1/2 cups brown rice, cooked (1/2 cup raw) 
  • 1 large avocado or 2 small ones
  • 1/2 of a small jalapeno, chopped (remove seeds if you dont want it spicy)
  • 1 tsp avocado oil
  • 1 clove of garlic, minced
  • 300g bag of raw, peeled and deveined shrimp
  • 8 cups of baby kale from a ready to eat bin (or wash and cut up a bunch of kale)

Salad Dressing

  • 1 tsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp rice wine vinegar

Instructions

  1. Cook rice according to package directions, leaving out salt and oil.
  2. While rice is cooking, prep the rest of the ingredients.  In a small bowl, mash the avocado and add the diced jalapano. Set aside.
  3. Combine salad dressing ingredients and set aside.
  4. Heat oil in medium sized frying pan over medium-high heat for about 30 seconds. Add the garlic and stir until it becomes fragrant, 1-2 minutes.
  5. Add the sprimp and reduce heat to medium. Cook until shrimp is pink and no grey remains, stirring it to make sure it cooks evenly, about 2-3 minutes. Shrimp will be opaque once cooked. Remove from heat and set aside.
  6.  In a medium sized mixing bowl, combine kale and dressing and toss until evenly coated. Plate the salad
  7. In a 1 cup measuring cup, place 1/4 of the shrimp in the bottom, next, layer 1/4 of the avocado mixture, followed by 1/4 of the rice. Press down on the rice to tightly pack the measuring cup. Carefull flip the measuring cup upside down, over top of the kale salad and lift gently to reveal a perfectly packed shrimp stack, you may need to tap gently on the bottom of the cup if it’s a bit stuck!
  8. Repeat step 7 three more times with remaining ingredients.

Notes

If you like a bit of extra spics, try mixing 1/3 cup of 0% plain greek yogurt with 1 Tbsp. Sriracha sauce for a creamy spicy “mayo” type sauce to add on top.

For additional flavor and health benefits, sprinkle with furikake (seaweed and sesame seed seasoning blend) or crumpled sheets of nori (seaweed). Seaweed is rich in minerals and antioxidants and adds a nice health boost to your diet.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Asian Inspired

Find it online: https://www.lindsaypleskot.com/brown-rice-avocado-shrimp-stack/