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.