This is a good dinner if you do not want to heat up the kitchen too much. I used cauliflower rice that can be heated up in a microwave and the sautéed shrimp cook in minutes. There are so many good textures in the salad portion. The creaminess of the avocado is nicely offset by the crunchiness of cabbage and cucumbers. Edamame gives it a heartiness. The dressing is particularly yummy.
For the dressing, it is a combination of 1/2 teaspoon of toasted sesame oil, 1/4 cup soy sauce, 3 Tbl white vinegar, 2 Tbl of a neutral oil, 2 Tbl minced fresh ginger, and 2 Tbl of chopped scallions. We usually double the recipe.
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