Revitalizing Thai Salad Bowl with Lemon-Ginger Dressing

Allergens

Shellfish, Tree Nuts (Cashews)

Ingredients

• 1. 4 oz. fresh shrimp, peeled and deveined 2. 1 cup romaine lettuce, chopped 3. 1/2 cup red bell pepper, thinly sliced 4. 1/2 cup cucumber, sliced 5. 1/2 cup cherry tomatoes, halved 6. 1/2 cup fresh pineapple, cubed 7. 1/4 cup cashews, roughly chopped 8. 2 tbsp fresh lemon juice 9. 1 tsp fresh ginger, grated 10. 1 clove garlic, minced 11. 1 tbsp coconut oil, melted 12. Salt and pepper, to taste

Instructions

1. Season the shrimp with salt and pepper.
2. In a small bowl, whisk together lemon juice, ginger, garlic, and salt. Gradually drizzle in melted coconut oil while continuously whisking to create an emulsified dressing. Set aside.
3. Heat a non stick skillet over medium heat. Add shrimp and cook for 2 minutes per side or until cooked through. Remove from pan and let cool slightly. Slice into bite sized pieces.
4. In a large bowl, combine lettuce, bell pepper, cucumber, tomatoes, pineapple, cashews, and cooked shrimp. Toss gently to combine.
5. Drizzle the dressing over the salad and toss again to ensure even coating.

Chef’s Insight

Using fresh herbs like cilantro or Thai basil can add even more depth to this dish.

Notes

Perfect for a light lunch or dinner, this dish is versatile and can be easily customized to your liking.