Thai Shrimp Salad with Garlic Lime Dressing
Thai Shrimp salad
This Thai Shrimp Salad makes nutritious eating fun, like it should be! A lot of times eating a salad seems like a chore or obligation. The only reason, though, that most “healthy” foods are not appealing to us is because we haven’t found the right recipe that brings out their best flavors.
Other than Caesar & Pasta salad, this is really the only salad I look forward to eating. Today I looked in my fridge for lunch and I chose this salad. That doesn’t happen very often. And guess what!? I went back for seconds; that’s how satisfying it was.
There are so many different textures and flavors that work together perfectly in this salad. I would love to take credit for this recipe but other than a few adaptations, this recipe comes from Pinch of Yum’s Blog. She does a great job with her recipes and this was just one of many that I was thoroughly impressed with.
Garlic Lime Dressing
Ok, let’s talk about the dressing on this Thai Shrimp Salad. I literally drench my salad with this stuff! I use it almost like I do milk in cereal (maybe not that much). There is always a pool leftover when I’m finished with my salad. It is so light, sweet, and acidic but nothing too overpowering.
Another great thing about this dressing is that it is versatile. I like it best with cilantro but if cilantro isn’t your thing, you could really use any herb. You can also just make the dressing from this recipe and use it on other things.
Thai Shrimp Salad with Garlic Lime Dressing
Ingredients
Salad
- 1 lb. Shrimp cooked
- 10 oz Spinach
- 4 Carrots (large) peeled
- 2 cups Edamame shelled & cooked
- 3/4 cup Cashews
- Wonton strips for serving
Dressing
- ½ cup Olive oil
- 1/4 cup White wine vinegar
- 3 tbsp Lime Juice Juice of 2 limes
- 2 tbsp Water
- 2 tbsp Honey
- 2 Garlic cloves
- ½ Jalapeño pepper keep seeds if you like it spicy
- 1 cup Cilantro packed
- ½ tsp Salt
Instructions
Salad
- Warm shrimp up in a sauce pan with oil and let cool
- Chop carrots into very fine strips. I like using a veggie spiralizer or food processor.
- Toss everything together except for the wonton strips and about a ½ cup dressing for later topping. If you want the salad to last longer, serve and store all the ingredients separately.
Dressing
- Pulse all the ingredients together until you can only see small specks of cilantro