Ingredients:

Dressing:

• 2 tablespoons fresh lime juice
• 1 tbsp rice wine vinegar
• 1 tsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 packet stevia
• 1 small shallot, minced
• pinch of chili flakes

Salad:

• 200g cooked shrimp or cubed, cooked chicken breasts
• 2oz/56g rice noodles
• ½ cup thinly sliced cucumbers
• ½ cup shredded or julienned carrots
• 2 tbsp cashew nuts
• 2 thick slices of pineapple and a few cilantro sprigs, to garnish

Place rice noodles in a large bowl and cover with boiling water. Allow them to sit in the water until soft, about 10 minutes.

Whisk together all ingredients for dressing in a medium-sized bowl. Add shrimp/chicken, cucumber, carrots, cashews, and rice noodles when they have softened. Toss to combine, coating evenly with dressing.

Divide amongst 2 plates and garnish with pineapple wedges and cilantro sprigs.

Serves 2.

Nutrition per serving (using shrimp): 372 calories, 10g fat, 2g saturated fat, 195mg cholesterol, 834mg sodium, 46g carb, 2g fiber, 10g sugar, 26g protein.

Nutrition per serving (using chicken): 383 calories, 10g fat, 2g saturated fat, 58mg cholesterol, 675mg sodium, 46g carb, 2g fiber, 10g sugar, 29g protein.