Chopped Thai Shrimp Salad with Garlic Lime Dressing

• olive oil (or other oil)↗0.5 cup
• white wine vinegar↗0.25 cup
• juice of two limes (lemons also work)2
• water↗2 tablespoon
• honey↗1 tablespoon
• cloves garlic↗2
• serrano pepper, keeping the ribs and seeds if you like spicy↗1
• packed fresh herbs (mint, cilantro, green onions, parsley)↗1 cup
• salt↗0.5 teaspoon
• oil for the pan
• cloves garlic, minced↗3
• serrano pepper, minced↗1
• shrimp↗1
• spinach or other greens↗4 cup
• large carrots, peeled↗4
• edamame, shelled and cooked↗2 cup
• cashews↗0.75 cup
• fresh wonton wrappers + oil for frying if you want to REALLY take it over the top

Step-by-step instructions

1. 1

   Dressing: Pulse all the ingredients except the herbs together in a food processor or blender. Add the herbs and pulse until they are just green specks (not green puree) in the dressing. Add salt, taste, and adjust. Set aside.

2. 2

   Shrimp: Heat a little bit of oil in a large skillet over medium low heat. Toss in the garlic and the serrano pepper and stir-fry for 1 minute or until fragrant, being careful not to burn or brown the garlic. Add the shrimp, sprinkle with a little salt, and turn up the heat a little bit – enough to cook the shrimp but not so much that you burn the garlic. Saute for a few minutes – when the shrimp is no longer translucent, remove from the pan and set aside until cool enough to handle. Roughly chop the shrimp.

3. 3

   Veggies: Chop the veggies very finely – I do this by just running each ingredient (cashews first, then edamame, carrots last) through the food processor a bit. It gets everything to have that nice “chopped salad” texture without taking a ton of time.

4. 4

   Serve: Toss the chopped veggies, chopped shrimp, greens, and dressing together. Top with wonton strips if you have them (see notes).