Yields1 Serving
Ingredients for the Salad:
 1 head napa cabbage, cut into quarters and julienned
 4 large handfuls baby spinach, chopped
 8-12 fresh basil leaves, julienned
 ½ bunch cilantro, chopped
 1 bunch green onion, (green and white parts) thinly sliced
 ½ red bell pepper, halved and julienned
 1 large carrot, peeled and grated
 1 cup shelled, pre-blanched non-gmo edamame, thawed
 1 large avocado
 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
 ½ cup organic cashews, toasted and broken into pieces
Ingredients for the Salad Dressing:
 1 tbsp creamy, natural peanut butter
 ½ tbsp raw/local honey
 ¼ cup coconut aminos
 ¼ cup rice vinegar
 1 tbsp toasted sesame oil
 optional: 1 tbsp sriracha
Ingredients for the Chili-Lime Shrimp:
 1 lb wild/gulf shrimp, peeled and deveined
 zest and juice of 1 lime
 1 ½ tbsp raw/local honey
 1 tbsp Coconut Secrets garlic sauce
 1 clove garlic, minced OR ¼ tsp garlic powder
 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
 ½ tsp sea salt
 ½ tbsp ghee butter
Directions for the Salad:
1

First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.

Thai Chopped Salad with Chili Shrimp - AlixBarth.com

2

When you’re read to put the salad together - place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.

Thai Chopped Salad with Chili Shrimp - AlixBarth.com

3

Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.

4

Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.

5

Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.

Thai Chopped Salad with Chili Shrimp - AlixBarth.com

6

Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.

7

Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.

8

Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.

Thai Chopped Salad with Chili Shrimp - AlixBarth.com

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Ingredients

Ingredients for the Salad:
 1 head napa cabbage, cut into quarters and julienned
 4 large handfuls baby spinach, chopped
 8-12 fresh basil leaves, julienned
 ½ bunch cilantro, chopped
 1 bunch green onion, (green and white parts) thinly sliced
 ½ red bell pepper, halved and julienned
 1 large carrot, peeled and grated
 1 cup shelled, pre-blanched non-gmo edamame, thawed
 1 large avocado
 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
 ½ cup organic cashews, toasted and broken into pieces
Ingredients for the Salad Dressing:
 1 tbsp creamy, natural peanut butter
 ½ tbsp raw/local honey
 ¼ cup coconut aminos
 ¼ cup rice vinegar
 1 tbsp toasted sesame oil
 optional: 1 tbsp sriracha
Ingredients for the Chili-Lime Shrimp:
 1 lb wild/gulf shrimp, peeled and deveined
 zest and juice of 1 lime
 1 ½ tbsp raw/local honey
 1 tbsp Coconut Secrets garlic sauce
 1 clove garlic, minced OR ¼ tsp garlic powder
 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
 ½ tsp sea salt
 ½ tbsp ghee butter

Directions

Directions for the Salad:
1

First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.

Thai Chopped Salad with Chili Shrimp - AlixBarth.com

2

When you’re read to put the salad together - place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.

Thai Chopped Salad with Chili Shrimp - AlixBarth.com

3

Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.

4

Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.

5

Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.

Thai Chopped Salad with Chili Shrimp - AlixBarth.com

6

Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.

7

Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.

8

Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.

Thai Chopped Salad with Chili Shrimp - AlixBarth.com

Thai Chopped Salad with Chili Shrimp