Spring Roll Salad Bowl
One of the best parts of this salad bowl is how customizable it is. You can fill it with your favorite vegetables, proteins, and grains, making it a true crowd-pleaser.
Equipment
- Cutting board
- Sharp Knife
- Mixing Bowls
- Measuring spoons & cups
- Small whisk or fork
- Serving bowls
- Optional: Vegetable peeler
Ingredients
For the Salad Bowl:
- 2 cups shredded lettuce or mixed greens
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup red bell pepper thinly sliced
- 1 cup cooked shrimp chicken, or tofu (optional for protein)
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- 1 avocado sliced
- ½ cup cooked rice noodles or quinoa optional, for extra filling
For the Dressing:
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 –2 tablespoons warm water to thin, as needed
- Optional: crushed peanuts for topping
Instructions
Prepare the Vegetables
- Wash all your greens and herbs thoroughly. Shake off any excess water or pat dry with a paper towel.
- Shred the lettuce or mixed greens into bite-sized pieces.
- Julienne the bell pepper and cucumber into thin strips for easy layering.
- Peel and shred the carrots (or use a peeler for ribbons).
- Pro tip: Keep the herbs whole until the end—they’ll stay vibrant and fresh in your spring roll salad bowl.
Cook the Protein (Optional)
- If using shrimp, quickly sauté until pink and opaque (about 2–3 minutes per side).
- For chicken, cook in a skillet until golden brown and fully cooked, then slice thinly.
- Tofu can be pan-fried or baked for a firmer texture.
- Pro tip: Season lightly with salt and a splash of soy sauce for extra flavor without overpowering the fresh veggies.
Prepare the Rice Noodles or Quinoa (Optional)
- Cook according to package instructions, then rinse under cold water to stop cooking.
- Drain well and set aside.
- Pro tip: Toss lightly with a teaspoon of sesame oil to prevent sticking and add subtle flavor.
Make the Peanut Dressing
- In a small bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, honey, and sesame oil.
- Whisk continuously until smooth, adding warm water one tablespoon at a time to reach your desired consistency.
- Taste and adjust for sweetness or tang as needed.
- Pro tip: If the dressing feels too thick, warm it slightly in the microwave for 10–15 seconds before whisking—it blends more easily.
Assemble the Spring Roll Salad Bowl
- Start with a base of shredded lettuce or mixed greens in your serving bowl.
- Layer the bell peppers, cucumber, carrots, and protein evenly.
- Add avocado slices, fresh herbs, and optional rice noodles or quinoa.
- Drizzle generously with the peanut dressing.
- Sprinkle crushed peanuts on top for a final crunch.
- Pro tip: Arrange ingredients in sections or layers for a visually appealing summer roll bowl that’s ready to photograph before digging in.
Serve and Enjoy
- Give the bowl a gentle toss before eating to mix the flavors.
- Serve immediately for the freshest taste, or keep components separate in the fridge for meal prep.
- Pro tip: Store the dressing separately if prepping ahead—it keeps the greens from wilting.
Notes
Nutritional Value (Approximate, Per Serving)
- Calories: 350–450 kcal (depending on protein choice)
- Protein: 18–25g
- Carbohydrates: 30–40g
- Healthy fats: 18–22g
- Fiber: 8–10g
- Sugar: 6–9g
- Sodium: Moderate