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.