Thai Shrimp Salad

This Thai Shrimp Salad combines fresh, vibrant ingredients with a zesty dressing for a delightful and healthy meal. Perfectly balanced with shrimp, herbs, and crunchy vegetables, it offers a taste of Thailand while adhering to kosher principles.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Lettuce (Romaine or Iceberg) - 100 grams, chopped
• Cucumber - 100 grams, julienned
• Carrot - 50 grams, shredded
• Red bell pepper - 50 grams, thinly sliced
• Fresh cilantro - 30 grams, chopped
• Fresh mint - 30 grams, chopped
• Lime juice - 30 ml
• Fish sauce - 15 ml (ensure it's kosher)
• Honey - 10 grams
• Garlic - 1 clove, minced
• Chili flakes - 1/4 teaspoon (adjust to taste)
• Peanut (or sunflower) oil - 15 ml
• Salt - to taste

Steps

1. In a medium bowl, combine lime juice, fish sauce, honey, minced garlic, chili flakes, and peanut oil to create the dressing. Mix well and set aside.
2. In a skillet over medium heat, add a splash of oil and sauté the shrimp for about 3-4 minutes until they turn pink and opaque. Season with salt to taste.
3. In a large salad bowl, combine chopped lettuce, julienned cucumber, shredded carrot, sliced red bell pepper, and the chopped herbs (cilantro and mint).
4. Once the shrimp are cooked, add them to the salad bowl.
5. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
6. Serve immediately, garnished with additional herbs if desired.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 160 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, supporting muscle health.
• Rich in vitamins and antioxidants from fresh vegetables and herbs.

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