A light, zesty, and crunchy salad making for the perfect healthy dinner. A classy meal.

The Taste:
I just love this meal. It has all of the elements of a summer pasta salad; crunchy vegetables, can be served hot or cold, and an element of citrus. What I like about this recipe is it’s not drenched in a thick sauce rather, it utilizes the juices from the citrus fruit and a small amount of oil and honey to lightly coat the pasta noodles. You can expect to feel refreshed after eating this meal, as if you were in Mexico eating salsa.


Recipe (Makes 4):

4 oz of Rice Noodles
1 green onion
2 cloves chopped garlic
1 cup cooked shrimp
2 carrots (sliced on a diagonal)
2 cucumbers (sliced on a diagonal)
1 mango (sliced)
4 Tbsp orange juice (freshly squeezed)
3 Tbsp sesame oil
1 tsp honey
1 Tbsp ginger (grated)

1. Make rice noodles according to package instructions.
2. In a bowl combine 1 tbsp sesame oil, honey, and orange juice. Set aside.
3. Add 2 Tbsp sesame oil to a frying pan on medium heat. Add in chopped garlic and ginger and cook for about 1 minute. Add in green onions and carrots. Cover with a lid and cook for 5 minutes.
4. Add in cooked shrimp, rice noodles, and sauce (made in step 2). Stir well. Cook for about 2 minutes.
5. Transfer ingredients to a large bowl and in cucumbers.
6. Drizzle with more sesame oil (optional) and enjoy!

It’s about balance . . .
All pasta dishes don’t have to be covered in a thick sauce. In fact, some Alfredo sauces can add a significant amount of calories to a meal. I highly recommend making your own tomato sauce at home. You can blend in a variety of vegetables, so the anti-veggie eaters won’t complain too much. If you are buying tomato sauce, look for products that are lower in sodium (should be around 30% Daily value (DV) on the nutrition label). You also can make lighter sauces by using ingredients like lemon, pesto, garlic, and my favourite, olive oil based. Click here for 8 examples of rich yet light pasta sauces.

Overall Rating: 3.5/5 Kiwis