Rejuvenating Thai Keto Brunch Bowl

Allergens

Shellfish (shrimp) and tree nuts (cashews)

Ingredients

• 1 cup fresh spinach 1/2 cup cherry tomatoes, halved 1/2 avocado, sliced 4 oz cooked shrimp 1/2 cup cucumber, chopped 1 tbsp fresh basil leaves 1 tbsp fresh mint leaves 1 tbsp fresh cilantro leaves 2 tbsp coconut aminos 1 tsp lime zest 1 tbsp lime juice 1/4 cup raw cashews, crushed 1/4 tsp red pepper flakes (optional) Salt and pepper to taste

Instructions

1. In a large bowl, combine spinach, cherry tomatoes, avocado, shrimp, cucumber, basil, mint, and cilantro. In a separate small bowl, whisk together coconut aminos, lime zest, lime juice, red pepper flakes (if using), salt, and pepper to taste. Pour the dressing over the salad and toss gently to combine. Top with crushed cashews and serve immediately.

Chef’s Insight

This dish embodies the perfect balance of flavors and textures to energize your day.

Notes

This recipe is ideal for those following a ketogenic diet due to its low-carb ingredients and high healthy fat content.