Asian Shrimp Salad
Simple, quick and healthy, this Asian-style shrimp salad makes for a great dinner or work lunch.
For the dressing
- 1.5 lime/lemon juice only (use less if using lemon)
- 1 tablespoon water
- 1 clove garlic minced
- 1 Thai chili pepper or jalapeno seeds removed finely chopped (about ½ teaspoon)
- 1 teaspoon raw sugar
- 1/4 cup fresh mint leaves finely chopped
- 1 tablespoon extra virgin coconut oil melted (or use olive oil instead)
- sea salt to taste
- black pepper to taste
For the salad
- 3 cups salad greens of your choice
- 6 ounce medium shrimps cooked
- 1 cup green cabbage chopped
- 1 cup carrot julienned
- 1 cup cucumber diced
- 1/2 red beet (raw) julienned
- 1/4 cup unsalted cashew nuts (optional) raw or toasted
- Cook shrimps in a skillet over medium-high heat. We used extra virgin coconut oil to add extra coconut flavor.
- meanwhile, add all dressing ingredients to a small bowl, whisk until well combined. Set aside.
- Combine all salad ingredients, toss to combine. Top with shrimps and drizzle with the dressing.
- Time-saving tip: I always make this the day after we had a shrimp dinner. Simply cook a little more the day before. Saves you cooking and washing up time.
- Take-along tip: store greens on top and keep the dressing in a separate container to avoid a soggy mess.
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Calories: 331kcal | Carbohydrates: 28g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 135mg | Sodium: 488mg | Potassium: 726mg | Fiber: 7g | Sugar: 12g