Vibrant Vietnamese Salad Bowl with Grilled Shrimp and Zesty Dressing

Allergens

Shrimp, almonds

Ingredients

• 8 oz large shrimp, peeled and deveined 2 cups mixed baby greens (spinach, arugula, and kale) 1 cup julienned carrots 1 cup thinly sliced cucumber 1/2 cup edamame, shelled and cooked 1/4 cup chopped mint leaves 1/4 cup chopped cilantro leaves 1/4 cup toasted almonds, roughly chopped 2 tbsp olive oil 1 tbsp rice vinegar 1 tbsp fresh lime juice 1 tsp honey 1 clove garlic, minced Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium high heat. Season the shrimp with salt and pepper. Grill the shrimp for 2 3 minutes per side until cooked through and opaque. Set aside to cool slightly.
2. In a large salad bowl, combine mixed greens, carrots, cucumber, edamame, mint, and cilantro.
3. In a small jar, whisk together olive oil, rice vinegar, lime juice, honey, garlic, salt, and pepper.
4. Add the cooked shrimp and toasted almonds to the salad bowl. Drizzle with the zesty dressing and toss well to combine. Enjoy your vibrant Vietnamese salad bowl!

Chef’s Insight

This dish is a perfect balance of flavors and textures, combining the freshness of herbs with the crunchiness of vegetables and the tenderness of shrimp.

Notes

Feel free to customize this salad with your favorite vegetables or protein sources.