Crispy Lentil and Shrimp Salad with Sesame Plum Dressing

This vibrant salad brings together crispy roasted lentils, tender shrimp and a colorful array of fresh vegetables, all tossed in a glossy sesame plum dressing. The combination of textures-from the crunchy wonton strips to the crisp lettuce and bell pepper-makes every bite exciting.

Topped with everything bagel seasoning for an extra pop of flavor, this dish is both hearty and refreshing. It’s perfect for a light yet filling dinner that comes together quickly.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.34 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.13 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Plum SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Drain and rinse the lentils, then pat them thoroughly dry with paper towels. This step helps them become crispy in the oven.
2. On a baking sheet, toss the lentils with a generous drizzle of cooking oil, the fry seasoning and a pinch of salt and pepper. Spread them in a single layer. Roast on the top rack for 15 minutes. Remove the sheet, give the lentils a stir and continue roasting until they are crispy, about 5 to 10 more minutes.
3. While the lentils roast, prepare the vegetables. Chop the lettuce into bite-size pieces. Halve the cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Core and thinly slice the bell pepper into strips, then cut the strips in half crosswise.
4. In a large bowl, whisk together the rice wine vinegar, plum sauce, soy sauce, sesame oil, olive oil and a pinch of salt and pepper to make the dressing.
5. Once the lentils are done, let them cool for a few minutes. Then add them to the bowl with the dressing. Add the shredded red cabbage, lettuce, cucumber, bell pepper, half of the everything bagel seasoning and half of the wonton strips. Toss well to coat everything evenly. Taste and adjust seasoning with more salt, pepper, soy sauce or sesame oil if desired.
6. Divide the salad among serving bowls. Top with the remaining everything bagel seasoning and wonton strips. Serve immediately.

Recipe Tips

FAQ

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to keep the wonton strips crunchy. You can prep the ingredients in advance and store them separately.

What can I use instead of plum sauce?

You can substitute plum sauce with hoisin sauce or a mix of sweet chili sauce and a little soy sauce for a similar sweet-savory flavor.

Is this salad gluten-free?

The wonton strips contain wheat, so for a gluten-free version, omit them or use gluten-free crispy noodles. Also, check that your soy sauce is gluten-free.