Shrimp Summer Roll Salad


    Shrimp Summer Roll Salad

    By Dylan Roberts Published: August 9, 2018

    • Yield: 4 Servings
    • Prep: 20 mins
    • Cook: 5 mins
    • Ready In: 25 mins

    This salad is inspired by the traditional Vietnamese Summer Rolls but is a deconstructed option that is easier to throw together – you still get the amazing flavour without having to do the time consuming rolling!



    1. Prepare noodles according to package instructions. While they soak, bring a medium saucepan of water to a boil over high. Once water is boiling, season with 2 large pinches of salt. Add shrimp and simmer until just cooked through, about 3 minutes. Drain and rinse under cold water until cool. Peel, devein and cut shrimp into thirds (or leave whole, if you prefer).
    2. Divide noodles among 4 shallow bowls. Top with lettuce, carrots, pepper, cucumber, avocado, cooked shrimp and cilantro, if using. Drizzle with thinned Peanut Sauce and serve. Finish with a generous pinch of your favorite Sel Magique salt blend.
    3. You can keep all prepped ingredients separate in the fridge and let people compose their own salads, or compose them in advance, cover tightly with plastic wrap and refrigerate for up to 1 day. Either way, cut and add the avocado and dress the salad right before serving.
    4. Recipe found on

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