This is such a fun and easy recipe to make ahead of time because you can just throw it in a jar or bowl and go. (Danielle Walker, New York Times bestselling author of Against All Grain and Meals Made Simple)
This Thai Green Salad with Shrimp and Spicy Almond Dressing won’t disappoint those of you with a palate for Thai food! It has so many bold flavors that meld together so well. It’s nutty and a little spicy from the almonds and dressing, and refreshing from all the vegetables! This is a great recipe if you’re tired of taking a bland lunch to work.
For the Spicy Almonds:
- 1/2 Cup Whole natural almonds
- 1 1/2 Tablespoon Extra-virgin olive oil
- 1 Teaspoon Coconut aminos
- 3/4 Teaspoon Maple syrup
- 1/4 Teaspoon Cumin
- 1/4 Teaspoon Garlic powder
- 1/4 Teaspoon Coarse sea salt
- 1/8 Teaspoon Cayenne
- 1/8 Teaspoon Paprika
For the Dressing:
- 2 Tablespoon Unsalted natural almond butter
- 1 Tablespoon Maple syrup
- 1 Clove garlic, crushed
- 1 Tablespoon Cilantro, chopped
- 1 Tablespoon Lime juice
- 2 Teaspoon Rice vinegar
- 1 Teaspoon Sesame oil
- 1/2 Teaspoon Ground ginger
- 1/2 Teaspoon Cayenne pepper
- 1/4 Teaspoon Sea salt
- 1/3 Cup Extra-virgin olive oil
- 1 Tablespoon Water
For the Salad:
- 1 Pound Wild shrimp, tails removed, peeled and deveined
- 1 Teaspoon Extra-virgin olive oil
- Sea salt and pepper
- 1 Cup Mung bean sprouts
- 1 Cup Carrots, julienned
- 1 Cup Red cabbage, shredded
- 1 Cup Cucumber, julienned
- 4 Cup Arugula
- 4 Cup Mixed baby greens
- 1/4 Cup Fresh chopped basil
- 1/4 Cup Fresh chopped cilantro
- 1/2 Cup Dressing
- 1/2 Cup Spicy almonds
To make the spicy almonds: Preheat the oven to 350°F. Toss all of the ingredients together in a bowl, then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. Bake for 10 minutes, turning once halfway through. Cool completely, then roughly chop.
Meanwhile, make the dressing: Place all of the ingredients in a blender except for the olive oil. Blend until smooth. With the blender running, slowly drizzle the olive oil into the blender in a steady stream. Add one tablespoon of water, to help keep the dressing liquid when refrigerated.
To assemble the salads: Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. Set aside to cool.
Divide the dressing between six 24-ounce Mason jars or bowls. Divide and layer the remaining salad ingredients in the four jars or bowls in the order they are listed, with the lettuce and shrimp at the top. Leave 1 inch of space at the top of the jar.
Garnish each with about 1 tablespoon chopped spicy almonds, cover and refrigerate until ready to enjoy. When ready to enjoy, shake the jar vigorously to mix the ingredients and dressing.