Clean Eating Shrimp Salad With Wakame Seaweed Recipes

CLEAN EATING SHRIMP SALAD WITH WAKAME SEAWEED

Steps:

• Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
• Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
• Add celery, onions and wakame and combine.
• In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
• Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.

CLEAN EATING SOBA NOODLE SALAD WITH FLANK STEAK

Steps:

• Cook noodles according to the package directions.
• Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
• Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside.
• Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
• PREPARE DRESSING:.
• Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
• Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).

CLEAN EATING WAKAME BROWN RICE SALAD WITH TOFU

Steps:

• Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
• Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
• Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
• In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
• Pour sauce over rice mixture and toss to combine.
• Carefully stir in tofu.
• Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.

CLEAN EATING SUNOMONO SALAD

Steps:

• Cook quinoa according to package directions. Set aside to cool slightly.
• Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
• In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
• Divide quinoa among 4 salad plates and place cucumber slices on top.
• In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
• Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
• Garnish with cilantro immediately before serving.

WAKAME (SEAWEED) SALAD

Steps:

• Combine all ingredients in an airtight container.
• Chill at least 6-8 hours.
• Enjoy!