If you live in the Northeast, I am so, so sorry. I can’t even believe the snow they are getting! It’s totally out of control. If you’re up there, you may just want to skip the next few lines. Sorry.
It’s been warming up here, getting into the 70’s most days this week. I’m a little nervous about what that means for this summer… but… for now, I’ll take it. Since the weather has gotten warmer, our winter greens have been flourishing. Our lettuces and kales are going crazy, and we’ve been trying to eat lots of salads to keep up.
Salads can definitely get boring if you don’t do them right. But they can also be amazing if you do. I used some of our butter lettuce to make my Taco Salad at the beginning of the week. It’s one of my favorite easy recipes but I hadn’t made it forever! After I thinned the butter lettuce, the kale was next.
I consulted Pinterest and found this delicious looking Chopped Thai Salad from The Wicked Noodle. We love Thai flavors, so I was sold! I added some shrimp to bulk it up a bit, which was an awesome addition.
- 1 (14.5 oz) can coconut milk
- ¼ cup creamy peanut butter
- 1 tbsp + 1 tsp yellow curry powder, divided
- 1 clove garlic, minced
- Juice of 1 lime
- 1 tbsp sriracha sauce (less if you don't like it spicy)
- 1 tsp olive oil
- 1 lb large tail-on peeled and deveined raw shrimp
- 2 cups chopped napa cabbage
- 3 cups chopped kale
- 1 red bell pepper, diced
- 2 medium carrots, shredded
- 1 mango, diced
- ½ cup dry roasted peanuts, roughly chopped
- ½ cup chopped cilantro
- To make the dressing: In a blender, combine coconut milk, peanut butter, 1 tbsp curry powder, garlic, lime juice and sriracha. Blend until smooth.
- Pour dressing into a small saute pan. Bring to a boil over medium-high heat, then reduce heat and simmer 10 minutes until slightly thickened. Remove from heat to cool.
- Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the shrimp and 1 tsp curry powder and saute, tossing to coat evenly, until shrimp is cooked through, about 5 minutes. Set aside to cool.
- Toss remaining ingredients in a large bowl. Top with shrimp, then serve with dressing.
This dressing was amazing. It definitely makes more than you need for the salad, but that’s a good thing. Save it and pour it on everything. Roasted veggies, potatoes, chicken. Trust me, you’re going to want to bathe in it. I loved all the flavors in this salad– sweet, savory, crunchy. And look how colorful it is. That’s how you know it’s super duper nutrient packed and good for you. Eat the rainbow. We’ll definitely be making this one again.
You may also want to check out these other Thai-inspired salads from some of my favorite bloggers!
- Cucumber and Carrot Noodle Thai Salad from Tastes Lovely
- Thai Peanut Ginger Chopped Salad from Savory Nothings
- Thai Crunch Salad with Peanut Dressing from Bites of Bri