27
May

Thai Green Salad with Shrimp and Spicy Almond Dressing

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Mason jar salad recipes having been popping up all over my Pinterest boards lately, and I haven’t had much need to try them being that I work from home until now! However, we’ve had a few outings and short road trips where I have wanted to bring something healthy to eat, so I figured now was the time!

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This Thai Green Salad with Shrimp and Spicy Almond Dressing won’t disappoint those of you with a palate for Thai food! It has so many bold flavors that meld together so well. It’s nutty and a little spicy from the almonds and dressing, and refreshing from all the vegetables! This is a great recipe if you’re tired of taking a bland lunch to work.

It’s such a fun and easy recipe to make ahead of time because you can just throw it in a jar or bowl and go. If you end up putting it in a jar like I did above, just make sure you put the dressing on the bottom so that it doesn’t make the rest of the ingredients soggy. I have found myself snacking on these spicy almonds all week long and throwing them on top of all of my salads.

If you’re short on time you can make the spicy almonds up to five days in advance for this salad. They are so crunchy and delicious, you’ll find yourself snacking on them all week or adding them to other salads. You can also make the spicy almond butter dressing two days ahead of time. Just make sure to re-blend the dressing before serving.

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This recipe was created specially for Almonds.com. Head over to Almonds.com/DanielleWalker to see the other 4 recipes in my collection! 

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Thai Green Salad with Shrimp and Spicy Almond Dressing



AUTHOR:

SERVES: 6

PREP TIME: 25 mins

TOTAL TIME: 25 mins

Ingredients:

 

 

For the Dressing

  • 2 tablespoons unsalted natural almond butter
  • 1 tablespoon maple syrup
  • 1 clove garlic, crushed
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon lime juice
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon water

For the Salad

  • 1 pound wild shrimp, tails removed, peeled and deveined
  • 1 teaspoon extra-virgin olive oil
  • Sea salt and pepper
  • 1 cup mung bean sprouts
  • 1 cup carrots, julienned
  • 1 cup red cabbage, shredded
  • 1 cup cucumber, julienned
  • 4 cups arugula
  • 4 cups mixed baby greens
  • 1/4 cup fresh chopped basil
  • 1/4 cup fresh chopped cilantro
  • 1/2 cup dressing
  • 1/2 cup spicy almonds

Instructions:

  1. To make the spicy almonds: Preheat the oven to 350°F. Toss all of the ingredients together in a bowl, then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. Bake for 10 minutes, turning once halfway through. Cool completely, then roughly chop.
  2. Meanwhile, make the dressing: Place all of the ingredients in a blender except for the olive oil. Blend until smooth. Whisk in the olive oil by hand. Add one tablespoon of water if needed, to help keep the dressing liquid when refrigerated.
  3. To assemble the salads: Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. Set aside to cool.
  4. Divide the dressing between six 24-ounce Mason jars or bowls. Divide and layer the remaining salad ingredients in the four jars or bowls in the order they are listed, with the lettuce and shrimp at the top. Leave 1 inch of space at the top of the jar.
  5. Garnish each with about 1 tablespoon chopped spicy almonds, cover and refrigerate until ready to enjoy. When ready to enjoy, shake the jar vigorously to mix the ingredients and dressing.

 



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