Shrimp Thai ~ Inspired Salad
Ingredients
For dressing:
- 4 Tbsps high quality extra virgin olive oil, or sesame seed oil
- 3 Tbsp white wine vinegar, or apple cider vinegar
- juice of two fresh limes
- 2 Tbsps raw honey
- 2 fresh cloves garlic
- 1 serrano pepper, seeded
- 1 cup packed fresh herbs of your choice, mint, basil, cilantro, green onions, parsley
- 1/2 tsp sea salt
For the salad:
- 1 Tbsp olive oil, or avocado oil
- 3 cloves fresh garlic, minced
- 1 serrano pepper, minced
- 1 lb raw shrimp, peeled and deveined
- 1 small green cabbage, very thinly sliced
- 4 cups baby spinach or other greens, roughly chopped
- 3 large carrots, peeled and grated
- 1 cup edamame, shelled and cooked
- 1/2 cup cashews, roughly chopped
- 1 Tbsp sesame seeds
Instructions
- In your blender or food processor, pulse all the dressing ingredients until well combined; refrigerate until ready to use.
- Next, heat 1 Tablespoon oil in a skillet over medium-high heat.
- Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant.
- Immediately add in your raw shrimp and a pinch of sea salt; cook stirring constantly, turning once, until shrimp become opaque and cooked through, about 3 minutes total.
- Remove from the heat and roughly chop them up.
- To assemble: place the green cabbage spinach, carrots and edamame into a salad bowl.
- Add shrimp, then drizzle your prepared dressing on top.
- Add cashews and toss until all the ingredients are well coated.
- Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavor.
- Enjoy!
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