Now that the weather is heating up, we find ourselves turning to lighter fare, like salad and raw or lightly cooked preparations of veggies.
One way to make a fun salad is to break out your spiralizer and turn zucchini, cucumbers, carrots, and jicama into thin noodles!
Our Shrimp Pad Thai Salad with Spicy Peanut Dressing will be your new go-to salad for the entire summer (even though summer isn’t officially here yet, it’s hot enough to feel like it)! Not only is it colorful (use the purple carrots; trust us, you’ll get a lot of questions about them), but it’s so versatile. If you don’t have a particular ingredient on hand, don’t worry, swap it for something you DO have. 
No peanut butter (or are allergic)? Use almond or cashew butter OR tahini or sunflower seed butter (we love 88 Acres the best).
No zucchini? Use cucumbers (just don’t cook them).
Add some sprouts!
Swap out the almonds of any other nut you like – cashews, peanuts, pecans – OR add some seeds for more crunch. We’re particularly fond of hemp hearts from Manitoba Harvest.
You can make this salad vegan by swapping out the shrimp for organic, sprouted extra firm tofu or organic edamame.
Or, if fish isn’t your game, then add some shredded or grilled chicken.
See? Very versatile.
Let us know how you like this salad and if you made any swaps, which ones you use!
Happy eating!
Ingredients
- SALAD:
- --- 2 large zucchinis spiralized (or shredded)
- --- 1 large carrot shredded
- --- 8 oz. large shrimp (sustainably raised)
- --- 1 red pepper, diced
- --- 1/4 cup (a small handful) fresh cilantro, diced + more for garnish
- --- 1/4 cup (a small handful) fresh basil, chopped
- --- 1/4 cup of green onions, diced
- --- *optional: 1 hot pepper (jalapeno or serrano or Thai bird) sliced - remove the seed if you want less heat
- --- 1/2 cup raw almonds, toasted and roughly chopped
- DRESSING:
- --- 1 Tbs lime zest (from an organic lime)
- --- juice from 1/2 lime
- --- 1 Tbs. organic peanut butter (or any nut/seed butter YOU like)
- --- 1/2 tsp. toasted sesame oil + more for frying
- --- 1 Tbs. low-sodium gluten-free tamari or coconut aminos
- --- 1-2 Tbs. rice vinegar
- --- 1/2 Tbs. coconut sugar
- --- 1/4 tsp. red pepper flakes, optional
Instructions
- 1. Heat a skillet with a little bit of sesame oil and flash fry your shredded zucchini and carrot for 1-2 minutes to soften. Make sure to stir the entire time, then remove from heat and transfer to a large bowl.
- 2. Add the shrimp to the hot pan and cook 2 minutes per side. Add to the bowl with the noodles.
- 3. Add the diced red peppers, hot pepper, fresh herbs, and almonds to the zoodles and squeeze the lime juice over the veggies. Toss to combine.
- 4. For the dressing: in a small bowl add the peanut butter, sesame oil, tamari (or coconut aminos), sugar, and red pepper flakes - whisk to combine. Taste and adjust with more vinegar to thin out. Pour over the zoodles and toss. Garnish with additional cilantro and almonds and serve.
- 5. Optional: swap out the shrimp for salmon, chicken, or tofu
Nutrition Facts
Shrimp Pad Thai Salad with Spicy Peanut Dressing
Serves: 4
| Amount Per Serving | ||
|---|---|---|
| Calories | 258 | |
| % Daily Value* | ||
| Total Fat 12.4 (g) | 19.1% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 16.3 (g) | 5.4% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 20 (g) | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
U Rock Girl
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