Skill Level: Beginner
1 hour
Servings 4


  • ½ oz. Fresh ginger, peeled
  • ½ cup Toasted sesame oil
  • ¼ bunch Cilantro, fresh
  • 1 each Garlic clove
  • ¼ cup Rice wine vinegar
  • 1 T. Honey
  • ¼ tsp. Salt
  • 1 ½ lbs. Shrimp, cleaned, peeled and deveined
  • 1 cup Lentils, cooked and cooled
  • 1 lb. Spinach, fresh or greens of choice
  • 1 pint Cherry tomatoes, halved
  • ¼ cup Almonds, slivered and lightly toasted (toasted is optional)


  • Cook lentils and set aside to cool. Make extra and keep in the fridge or freezer if desired.
  • In a food processor, combine shrimp marinade and dressing ingredients (ginger through salt) and blend until smooth. Set ½ aside to use for salad dressing.
  • Add shrimp to a stainless steel bowl and use ½ of the marinade to coat the shrimp. Marinate and chill in the fridge for 20-30 minutes.
  • Preheat grill and cook shrimp on each side (use skewers if needed or sauté if you don’t want to grill), 1 ½ to 2 minutes per side. Remove the cooked shrimp from the grill and set aside.
  • Combine greens, cooked lentils, cherry tomatoes and almonds in a large bowl. Toss with the remaining dressing.
  • Evenly distribute the lentil salad among 4 plates or bowls. Top with 5-6 oz. of grilled shrimp. Enjoy!


Servings: 4
Serving Size: ½ cup cooked lentils, 1 T. almonds, cherry tomatoes, spinach and 5-6 oz. of grilled shrimp
Nutrition Information: This salad can be substituted with beans instead of lentils or arugula instead of spinach. This composed dish is high in protein, dietary fiber and micronutrients such as vitamin C, vitamin E and zinc. Gluten-free, dairy free.