Shrimp Thai Salad

Ingredients
Seafood

1. 1 lb Shrimp, raw

Produce

1.  4 cups Baby spinach or other greens
2. 3 Carrots, large
3.  1 cup Edamame
4.  2 fresh cloves Garlic
5.  3 cloves Garlic, fresh
6.  1 Green cabbage, small
7.  1 cup Herbs, packed fresh
8.  2 Limes, juice of fresh
9.  2 Serrano chile

Condiments

1.  2 tbsp Honey, raw
2. Baking & Spices
3.  1/2 tsp Sea salt
4.  1 tbsp Sesame seeds
5. Oils & Vinegars
6. 4 tbsp Olive oil, high quality extra virgin
7.  1 tbsp Olive oil
8. 3 tbsp White wine vinegar
9. Nuts & Seeds
10. 1/2 cup Cashews

Instructions
1. Shrimp:

•  Rinse and pat dry the raw shrimp.
•  Toss them with 1 tbsp olive oil, 1 minced garlic clove, and a pinch of sea salt.

2. Vegetables:

•  Thinly slice the small green cabbage.
•  Shred the carrots into matchsticks.
•  Prepare the baby spinach or greens.
•  Steam the edamame if frozen, then shell if needed.

3. Herbs:

•  Finely chop the fresh herbs (such as cilantro, mint, or Thai basil).

4. Cashews:

• Toast the cashews in a dry skillet over medium heat until golden and aromatic.
• 5. Serrano Chiles:
•  Slice the serrano chiles thinly (remove seeds for less heat).

Dressing

• 1. In a bowl, whisk together:
•  2 tbsp raw honey
•  Juice of 2 limes
• 4 tbsp high-quality extra virgin olive oil
• 3 tbsp white wine vinegar
• 2 minced fresh garlic cloves
• 1/2 tsp sea salt
• 2. Mix until the dressing is well emulsified. Taste and adjust flavors if needed.

Cooking the Shrimp

1. Heat a skillet over medium-high heat.

2. Add the prepared shrimp and sauté for 2-3 minutes per side or until pink and cooked through. Remove from heat.

Assembling the Salad

1. In a large bowl, combine the baby spinach, shredded cabbage, carrots, edamame, serrano chiles, and fresh herbs.

2. Add the cooked shrimp and toasted cashews.

3. Drizzle the dressing over the salad and toss gently to combine.

Garnish

Sprinkle with sesame seeds for added crunch and flavor.