Shrimp Pad Thai Salad
Reprinted with permission from Bobby Flay Fit © 2017 by Bobby Flay (Clarkson Potter/Publishers, Penguin Random House). http://amzn.to/2mBrQE1
Ingredients
FOR THE SPICY PAD THAI DRESSING
- 1/4 cup rice wine vinegar or white wine vinegar
- Juice of 1 lime
- 1 1/2 tablespoons natural nut butter cashew, peanut or almond butter
- 2 teaspoons chile-garlic sauce (such as Sriracha)
- 1/4 cup canola oil or other neutral flavored oil (I like grapeseed oil)
- 2 tablespoons water
- sea salt and freshly ground black pepper
FOR THE SALAD
- 12 extra-large or jumbo shrimp (about 1/2 pound, peeled)
- 1 tablespoon canola oil or other neutral flavored oil (I like grapeseed oil)
- 6 ounces baby greens
- 1/2 cup shredded carrot (about 1 large carrot)
- 1/4 small head of red cabbage finely shredded
- 1 medium English cucumber diced
- 2 ounces bean sprouts
- 1/4 cup torn fresh basil
- sea salt and freshly ground black pepper
- 1/4 cup chopped toasted nuts cashews, almonds or peanuts
Instructions
- Make the dressing: In a blender, combine the vinegar, lime juice, nut butter, chile sauce, oil, and water, season with salt and pepper, and blend until smooth.
- Cook the shrimp: Toss the shrimp with the 1 tablespoon of cooking oil. Heat a grill pan over high heat. When hot, add the shrimp. Cook 2 minutes, then flip shrimp and cook an additional 1 minute, or until cooked through.
- Toss the salad: In a large bowl, mix together the greens, carrot, cabbage, cucumber, bean sprouts, and basil, add some of the dressing, and toss to coat. Season with salt and pepper.
- Transfer to a platter and top with the shrimp, additional dressing and the chopped nuts.
Nutrition
Calories: 314kcalCarbohydrates: 15gProtein: 9gFat: 25gSaturated Fat: 2gCholesterol: 45mgSodium: 330mgPotassium: 490mgFiber: 3gSugar: 5gVitamin A: 3900IUVitamin C: 47.9mgCalcium: 84mgIron: 1.9mg
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