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Shrimp Thai ~ Inspired Salad

Servings: 4

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!