Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Thai-Inspired Summer Salad
Serving Amount
Ingredients
1 head iceberg lettuce, thickly shredded
1⁄2 white onion, thinly sliced
1⁄2 English cucumber, sliced into half-moons
1 cup cherry tomatoes, halved
1 stalk celery, finely chopped
1⁄2 cup fresh cilantro, roughly chopped
1 head bell pepper, cut into thin strips
11⁄2 cups rice noodles
1 lb. large shrimp, peeled, deveined, cooked
2 large limes, juiced
3 Tbsp. fish sauce
2 Tbsp. olive oil
2 tsp. Thai seasoning paste
1 Tbsp. brown sugar
1 Tbsp. sambal oelek (garlic chili sauce) can substitute for 1 red chili, seeds removed and thinly sliced
2 cloves garlic, finely minced
1 tsp. dried minced onions
Instructions
Step 1
Heat water and soften rice noodles according to package instructions. Drain, rinse with cold water and get as dry as possible.
Step 2
In a large bowl, add veggies, cilantro and shrimp. Trim the rice noodles then swirl into the salad.
Step 3
For the dressing, combine all ingredients in a bowl and stir until well-combined. Leftover dressing can be stored in fridge for about 3 days.
Step 4
To serve, portion salad onto plate. Spoon the dressing over the salad. Enjoy!
