Here's another delicious way to incorporate as much greens into your daily diet as possible. I created this recipe out of my love for sushi and what's available in the fridge; mostly salad boxes. What's great about this dish is you can still have the same satisfying flavours you love from eating sushi. Only half of it is carbohydrates, so it will keep you full while the other half is raw green veg so it is lighter on calories and high in vitamins and nutrients. Shiso, which can be found at Korean or Japanese grocery stores, is a great ingredient to use as it gives a pleasant minty kick . You can pretty much tweak it and get creative by adding pretty much anything you want.
Ingredients:
1/2 cup cooked Japanese rice
6 large prawns
2 cups organic baby kale and arugula
1/3 cup finely sliced onion
5 shiso leaves, finely chopped
1 avocado, sliced
1 tbsp. tobiko (fish roe)
sesame seeds
sauce/dressing:
2 tbsp. lemon juice
2 tbsp. shoyu
1 tbsp. rice vinegar
2 tsp. sugar
Optional:
Japanese mayonaise
toasted nori
Preparation:
Season rice with 2 tbsp. rice vinegar and 1 tsp. salt. Poach prawn and cut into halves. In a separate bowl, combine kale, arugula, shiso, avocado, onion and add dressing to the salad. Add rice and shrimp and mix the ingredients well. You can opt out of drizzling yummy Japanese mayo on top as it is off the chart in calories. As for me, it makes life wonderful so I used it. Top with tobiko and sesame seeds. If you have nori, that's a bonus. It's like eating an unassembled maki. Mix everything together again before and enjoy!
Thai seafood salad is very similar to a ceviche; acidic, heavy with herbs and raw ingredients, and the main focus is on showcasing the natural flavours. Again, it's very low on carbs but can be satisfying and filling. Because of its zesty and refreshing characteristics, this dish would also make a great as a summer dish.
Ingredients:
1 tilapia fillet
4 large prawns
2 cloves of garlic, finely minced
1 tbsp. chopped green onion
2 tbsp. cilantro
1/4 cup mint
juice of 1 lime
1 tbsp. fish sauce
2 tsp. sugar
Preparation:
Poach tilapia and shrimp for several minutes until cooked. Careful not to overcook! Cut into bite sizes and plate. Top seafood with herbs. In a small bowl, combine minced garlic, lime juice, fish sauce and sugar. Season to taste. Add red chilies if you want to make the dish even more exciting. Drizzle sauce over the salad and serve.