Detox Sushi Salad with Grilled Shrimp

So the roomies and I got Netflix not to long ago and I’ve become a little obsessed with documentaries. One of them that I watched was about nutrition and how horribly people are eating nowadays with all the processed foods and yada yada yada (I can go on forever about how these corporations are deceiving people into thinking their products are healthy when, in actuality, they are not). So naturally, the roomies and I decide to go on a three day detox and change up our diets. I’m trying to cut out processed foods and most meat, which I’m kind of already doing anyway so that shouldn’t be too hard. Unfortunately, this will mean my blog will become a little bit healthier, but my intense sweet tooth and poor will power will probably steer me back.

For those of you who plan to try the detox, it’s actually not that bad. The hardest part for me was the ginger-lemon drink that you’re supposed to drink in the morning. That stuff is INTENSE. I’m not a huge fan of ginger and it is quite potent in that drink. Everything else isn’t too bad. Oh, except the celery sticks you’re supposed to have as a snack. Raw celery is gross. Whenever we had ants on a log in school, I’d pick off the raisins, scrape off the peanut butter, and throw the nasty celery away. Ew, celery. Ew.

So this recipe is my take on the sushi salad that you’re supposed to eat for lunch everyday during the detox. I doubled the avocado and seaweed because I like them and I halved the cucumbers because I don’t really like those either. And feel free to play around with adding ingredients like tomatoes or edamame (I’m going to try those next time I make it).

Detox Sushi Salad with Grilled Shrimp
adapted from Hungry for Change
(serves 2)

for the dressing:
1 tablespoon finely grated ginger root
1 tablespoon soy sauce
juice of 1 lemon

for the salad:
2 ripe avocados, chopped
1 medium cucumber, halved and chopped
1 carrot, grated
handful of fresh cilantro, finely chopped
1-2 green onions, finely chopped
4 nori sheet, cut roughly with scissors into bite-size strips
1 tablespoon toasted sesame seeds

6-8 large shrimp (as many as you want, really)
salt and pepper

  1. To prepare the dressing, take the ginger gratings and squeeze them between your fingers, making your hand a fist, into a small bowl. Discard the pulp. Add the soy sauce and the lemon juice to the ginger juice and mix with a fork or chopsticks.
  2. To prepare the salad, mix the avocado, cucumbers, carrot, green onions, cilantro, and strips of nori together in a bowl and toss with the salad dressing. Set aside.
  3. Season the shrimp with salt and pepper then grill them (or you can saute them in a pan, if you don’t have a grill).
  4. Place shrimp on top of salad and sprinkle seeds over the top to garnish.
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