Asian-style Chopped Salad
Serves 420 mins prep10 mins cook
A delightful Asian-style chopped salad featuring sesame, orange-poached shrimp, and a creamy, spicy honey-cashew dressing. Perfect for humid days, this salad is packed with flavor and minimal cooking. Combining fresh ingredients and a rich dressing made with cashew butter, it's both nutritious and satisfying.
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What you need
Instructions
1: To prepare the dressing, whisk together cashew butter, water, honey, apple cider vinegar, lemon juice, sriracha, garlic powder, onion powder, and salt until smooth. 2: For the salad, chop the romaine heart, and combine it with baby arugula, shredded purple cabbage, shredded cabbage, chopped cherry tomatoes, chopped green onions, chopped clementines, and sliced avocado in a bowl. 3: To poach the shrimp, bring water, juice of 2 oranges, salt, sliced onion, minced garlic, and fresh herbs to a boil. 4: Add the thawed shrimp to the boiling mixture and turn off the heat. Allow it to poach for about 3-4 minutes until cooked through. 5: Remove the shrimp and place them into a bowl of ice to cool for 5 minutes. Pat them dry. 6: Toss the cooled shrimp with coconut aminos or soy sauce and a drizzle of sesame oil. 7: Serve the salad topped with poached shrimp, garnished with sesame seeds and scallions.View original recipe