Week 2 | 5 Healthy Back-To-School MEAL PREP Recipes 2018
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Miso Shrimp & Edamame Salad reflects the light, fresh flavors of Japanese cuisine, often enjoyed during warm weather. Miso, a fermented soybean paste, adds depth and umami to the dish, while edamame provides a nutritious boost. This salad has gained popularity outside Japan for its healthy ingredients and vibrant presentation, making it a favorite for quick lunches or light dinners.
Ingredients
- ●shrimp
- ●edamame
- ●mixed greens
- ●carrots
- ●cucumber
- ●red bell pepper
- ●green onions
- ●miso paste
- ●soy sauce
- ●sesame oil
- ●rice vinegar
- ●ginger
- ●garlic
- ●sesame seeds
Instructions
- 1Prepare the shrimp by peeling and deveining if necessary.
- 2Blanch edamame in boiling water for 2-3 minutes until tender, then drain.
- 3In a large bowl, combine mixed greens, shredded carrots, sliced cucumber, and diced red bell pepper.
- 4Add blanched edamame and shrimp to the salad bowl.
- 5In a separate bowl, whisk together miso paste, soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic until smooth.
- 6Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- 7Garnish with sliced green onions and sesame seeds before serving.
Ingredient Alternatives
miso paste
Healthier: white miso
Cheaper: soy sauce
White miso offers a similar flavor with fewer calories.
shrimp
Healthier: tofu
Cheaper: canned chickpeas
Tofu provides a plant-based protein alternative.
Techniques
mixingblanchingdressing
Equipment
large bowlwhisksmall bowlcolander
🌶️🌶️🌶️Lowshellfishsoy
Also Known As
Shrimp Edamame SaladMiso Shrimp Salad
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups mixed bell peppers, sliced
- ●1 zucchini, sliced
- ●1 yellow squash, sliced
- ●1 red onion, sliced
- ●1 cup cherry tomatoes, halved
- ●1/4 cup balsamic vinegar
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp dried oregano
- ●1/4 cup fresh basil, chopped
Instructions
- 1Preheat the grill to medium-high heat.
- 2In a large bowl, combine the sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
- 3In a separate small bowl, whisk together the balsamic vinegar, olive oil, salt, black pepper, and dried oregano.
- 4Pour the balsamic mixture over the vegetables and toss to coat evenly.
- 5Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.
- 6Remove the vegetables from the grill and let them cool slightly.
- 7Chop the grilled vegetables into bite-sized pieces and transfer them to a serving bowl.
- 8Add the fresh basil and toss gently to combine.
- 9Serve warm or at room temperature.
Equipment
grillmixing bowlwhiskserving bowl
Ingredients
- ●2 cups chow mein noodles
- ●1 lb boneless, skinless chicken breast, sliced
- ●2 tbsp vegetable oil
- ●1 cup bean sprouts
- ●1 cup shredded carrots
- ●1 cup sliced bell peppers
- ●1/2 cup sliced green onions
- ●3 cloves garlic, minced
- ●1/4 cup soy sauce
- ●1 tbsp oyster sauce
- ●1 tsp sesame oil
- ●1/2 tsp black pepper
- ●1/2 tsp salt
Instructions
- 1Cook the chow mein noodles according to package instructions, then drain and set aside.
- 2In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3Add the sliced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.
- 4Add the minced garlic and cook for an additional minute until fragrant.
- 5Stir in the shredded carrots, bell peppers, and bean sprouts, and cook for 3-4 minutes until the vegetables are tender-crisp.
- 6Add the cooked chow mein noodles to the skillet and toss to combine with the chicken and vegetables.
- 7Pour in the soy sauce, oyster sauce, sesame oil, black pepper, and salt, and stir well to coat everything evenly.
- 8Cook for another 2-3 minutes, stirring frequently, until everything is heated through.
- 9Remove from heat and garnish with sliced green onions before serving.
Equipment
large skilletwokpot for boiling noodles
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