Chopped Thai Shrimp Salad
Ingredients
Dressing
-
2
tbsp
avocado oil
-
1
tbsp
sesame oil
-
2
tbsp
coconut aminos
-
1
tbsp
white wine vinegar
-
2
tsp
honey (optional)
-
2
tsp
hot sauce (optional)
-
2
cloves
garlic, minced
-
1
each
lime, juice of
Salad
-
3
cups
kale, chopped
-
3
cups
cabbage, chopped
-
1
each
bell pepper, chopped
-
2
each
carrots, grated
-
1
each
mango, cut into small cubes
-
½
cup
chopped cilantro
-
½
cup
chopped cashews
-
1.5
lbs
shrimp, tails removed, peeled and deveined
-
1
tbsp
avocado oil
-
to taste
salt and pepper
Instructions
- Combine all dressing ingredients in a small jar or bowl and mix well.
- Prepare the kale, cabbage, bell pepper, carrots, mango, and cilantro, then place them in a large bowl and toss to mix.
- Chop the cashews for topping and set aside.
- Heat a large skillet over medium heat and add 1 tbsp of avocado oil.
- Once hot, add the shrimp and cook for a couple of minutes on each side until pink throughout. Season with salt and pepper.
- Add the dressing to the salad bowl and toss to coat.
- Serve the salad topped with shrimp and chopped cashews.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
20g
Sodium
300mg
Cholesterol
200mg
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