It’s finally starting to feel like spring and we’re starting to crave fresh spring fruits and vegetables. This recipe has all the tastes, color and fun of a spring roll without all the work! This healthy salad recipe is bursting with the colors of rainbow from generous amounts of fresh vegetables, shrimp and whole grains all topped with a peanut dressing for the ultimate satisfying salad.

• 1 tablespoon smooth natural peanut butter
• 1½ teaspoons sesame oil
• 1½ teaspoons rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon tamari or soy sauce
• 1 teaspoon water
• ½ teaspoon minced garlic
• Pinch of crushed red pepper (optional)
• 3 cups torn Boston or butter lettuce
• 3 ounces cooked shrimp
• ½ cup cooked brown rice
• ¼ cup chopped red cabbage
• ¼ cup julienned bell pepper
• ¼ cup julienned carrots
• ¼ cup julienned cucumber
• ¼ cup avocado
• Fresh mint and sesame seeds for garnish

Whisk peanut butter, oil, rice vinegar, maple syrup, tamari (or soy sauce), water, garlic and crushed red pepper (if using) in a small bowl until smooth.
Combine lettuce, shrimp, rice, cabbage, bell pepper, carrot, cucumber and avocado in a bowl. Add dressing and toss to combine. Garnish with mint and sesame seeds, if desired.
Serving size: serves 1

• Per serving: 523 calories; 25 g fat(4 g sat); 9 g fiber; 45 g carbohydrates; 31 g protein; 125 mcg folate; 172 mg cholesterol; 10 g sugars; 4 g added sugars; 8,251 IU vitamin A; 49 mg vitamin C; 136 mg calcium; 4 mg iron; 656 mg sodium; 927 mg potassium

• Nutrition Bonus: Vitamin A(165% daily value), Vitamin C (82% dv), Folate (31% dv), Iron (22% dv)

Shingletown Medical Center Board Members and Staff wish you a “Healthy” and “Happy” April!