Shrimp Thai Salad

  Ingredients: For dressing: 4 Tbsps high quality extra virgin olive oil, or sesame seed oil 3 Tbsps 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 smooth and well combined; refrigerate until ready to use.   1.    Next, heat 1 Tablespoon oil in a skillet over medium-high heat.   1.    Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant.   1.    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.   1.    Remove from the heat and roughly chop them up.   1.    To assemble: place your shredded green cabbage, spinach, carrots and edamame into a salad bowl.   1.    Add shrimp, then drizzle your prepared dressing on top.   1.    Add cashews and toss until all the ingredients are well coated.   1.    Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavor.  

Shrimp Thai Salad

 

Shrimp Thai Salad

Ingredients:

For dressing:

4 Tbsps high quality extra virgin olive oil, or sesame seed oil

3 Tbsps 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 smooth and well combined; refrigerate until ready to use.

 

1.    Next, heat 1 Tablespoon oil in a skillet over medium-high heat.

 

1.    Add garlic and the minced serrano pepper, stir-fry for 1 minute just until garlic is fragrant.

 

1.    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.

 

1.    Remove from the heat and roughly chop them up.

 

1.    To assemble: place your shredded green cabbage, spinach, carrots and edamame into a salad bowl.

 

1.    Add shrimp, then drizzle your prepared dressing on top.

 

1.    Add cashews and toss until all the ingredients are well coated.

 

1.    Sprinkle with sesame seeds, then refrigerate for 15 minutes for best flavor.