Description
A vibrant Thai-inspired shrimp salad packed with fresh herbs, crunchy vegetables, and a tangy homemade dressing.
Ingredients
- For the 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
1. In your blender or food processor, pulse all the dressing ingredients until well combined; refrigerate until ready to use.
2. Heat 1 Tablespoon oil in a skillet over medium-high heat.
3. Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant.
4. 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.
5. Remove from the heat and roughly chop the shrimp.
6. To assemble: place the green cabbage, spinach, carrots, and edamame into a salad bowl.
7. Add shrimp, then drizzle your prepared dressing on top.
8. Add cashews and toss until all the ingredients are well coated.
9. Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavor.
10. Enjoy!
Notes
This salad is best served slightly chilled after allowing the flavors to meld for 15 minutes. You can make the dressing in advance and store it in the fridge for up to 3 days. Adjust the spice level by adding more or less serrano pepper.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 150mg