“If you’re tired of taking a bland lunch to work, it’s such a fun and easy recipe to make ahead of time because you can just throw it in a jar or bowl and go. If you end up putting it in a jar like I did above, just make sure you put the dressing on the bottom so that it doesn’t make the rest of the ingredients soggy. I have found myself snacking on these spicy almonds all week long and throwing them on top of all of my salads,” according to Danielle Walker, creator of this Mason Jar Salad.
Thai Green Salad with Shrimp and Spicy Almond Dressing
Serving: 6Total Time: 25 mins
For the Spicy Almonds
- 1/2 cup whole natural almonds
- 1 1/2 tablespoon extra-virgin olive oil
- 1 teaspoons coconut aminos
- 3/4 teaspoon maple syrup
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse sea salt
- 1/8 teaspoon cayenne
- 1/8 teaspoon paprika
For the Dressing
- 2 tablespoons unsalted natural almond butter
- 1 tablespoon maple syrup
- 1 clove garlic, crushed
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 1/3 cup extra-virgin olive oil
- 1 tablespoon water
For the Salad
- 1 pound wild shrimp, tails removed, peeled and deveined
- 1 teaspoon extra-virgin olive oil
- Sea salt and pepper
- 1 cup mung bean sprouts
- 1 cup carrots, julienned
- 1 cup red cabbage, shredded
- 1 cup cucumber, julienned
- 4 cups arugula
- 4 cups mixed baby greens
- 1/4 cup fresh chopped basil
- 1/4 cup fresh chopped cilantro
- 1/2 cup dressing
- 1/2 cup spicy almonds
- To make the spicy almonds: Preheat the oven to 350°F. Toss all of the ingredients together in a bowl, then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. Bake for 10 minutes, turning once halfway through. Cool completely, then roughly chop.
- Meanwhile, make the dressing: Place all of the ingredients in a blender except for the olive oil. Blend until smooth. With the blender running, slowly drizzle the olive oil into the blender in a steady stream. Add one tablespoon of water, to help keep the dressing liquid when refrigerated.
- To assemble the salads: Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. Set aside to cool.
- Divide the dressing between six 24-ounce Mason jars or bowls. Divide and layer the remaining salad ingredients in the four jars or bowls in the order they are listed, with the lettuce and shrimp at the top. Leave 1 inch of space at the top of the jar.
- Garnish each with about 1 tablespoon chopped spicy almonds, cover and refrigerate until ready to enjoy. When ready to enjoy, shake the jar vigorously to mix the ingredients and dressing.
- If you’re short on time you can make the spicy almonds up to five days in advance for this salad. They are so crunchy and delicious, you’ll find yourself snacking on them all week or adding them to other salads.
- You can also make the spicy almond butter dressing two days ahead of time. Just make sure to re-blend the dressing before serving.
Remember, Your Energy Matters! –KayChong
About: Kay Chong is currently an energy-based food, constant jet-lag recovering & healing food researcher,blogger, healthy eating lifestyle strategist, and a community pharmacist. Kay shares healthy, healing & recovering food recipes, energy boosting food recipes for flight attendants who travel frequently across different time zones and combating with constant jet lag health issues every day. Every recipes that Kay choose, she will make sure that all the ingredients in each and every recipes that are being shared here is the best, healthiest, toxin-free and contain the most healing energy in it. Why? Because Kay believes that the REAL FOOD INGREDIENTS are the most powerful DRUG that can CURE and PREVENT ANY CHRONIC DISEASES on earth!
Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only.The author, Kay Chong is not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any nutrition program you receive full medical clearance from a licensed physician. Kay Chong claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.