This recipe is great with or without shrimp.
Total time: 10 minutes | Serves: 4
1 tablespoon coconut oil (for cooking shrimp)
1 pound shrimp, peeled and deveined (optional)
4 cups mixed greens
½ cup fresh bean sprouts
1 slice of red onion
1 tablespoon fresh mint leaves
2 tablespoons fresh cilantro leaves
4 cherry tomatoes, quartered
4 teaspoons dry roasted peanuts
2 tablespoons rice vinegar
1 tablespoon green onions, chopped
1 tablespoon peanut butter
1 tablespoon amino acids, like Bragg Liquid Aminos or soy sauce
1 teaspoon ginger, peeled and grated Dash of cayenne pepper
1 teaspoon sesame oil
- If you are including shrimp in this dish, heat oil in a pan on high and cook shrimp for 6 minutes, stirring occasionally, or until the shrimp are no longer transparent. While the shrimp are cooking, prepare the rest of the salad.
- Add mixed greens, bean sprouts, red onion, mint, cilantro, and tomatoes to 4 serving bowls.
- Mix the dressing ingredients well in a separate bowl. Pour on the salad and toss until well coated.
- Top with the cooked shrimp and peanuts. Squeeze lime juice over the entire salad.
Calories: 245.3 | Total Fat: 11.2g | Carbs: 10.6g | Dietary Fat: 2.5g | Protein: 27.8g