Napa Cabbage Salad with Avocado Dressing and Garlic Shrimp
Crunchy and colorful salad with flavorful, juicy shrimp
Ingredients
For the salad:
- ½ head napa cabbage chopped
- ¼ medium red cabbage finely chopped
- ½ red bell pepper sliced thin and cut in half
- 1 carrot julienned
- 1 ½ cups edamame
- ½ bunch cilantro chopped finely
- 1 green onion sliced thinly
- Handful of crispy wonton strips optional
For the dressing:
- 1 avocado
- 1 large clove garlic
- ¼ cup olive oil
- 1 lime juice and zest
- 2 teaspoons honey
- 1 teaspoon soy sauce
- Salt and pepper to taste
For the shrimp:
- 1 lb shrimp peeled and deveined
- 2 Tablespoons unsalted butter
- 1 Tablespoon avocado oil or other neutral oil
- 1 Tablespoon paprika
- 2 cloves garlic minced
- 1 handful parsley chopped
- Salt and pepper to taste
Instructions
- Add all the salad ingredients to a large bowl and toss everything together.
- Add all the dressing ingredients to a food processor or blender and blend for a full minute or until its fully mixed and the garlic is chopped fine. Place in a bowl and set aside.
- Add the paprika, salt and pepper to the shrimp and toss together. Preheat a large skillet over medium high heat and add the butter and avocado oil. Once its heated, add the shrimp. Cook until slightly golden brown on one side 2-3 minutes, flip and cook the other side until completely cooked through, another 2 minutes. Once the shrimp is just about cooked through, add the chopped garlic and cook for about 30 seconds till fragrant. Finish it off with the fresh parsley and remove from heat.
- To plate, mix the salad with the dressing and the crispy wonton strips. Pile the salad up high in a wide bowl and add the shrimp all around. Sahtein and enjoy!