Thai Chopped Salad with Chili Shrimp - Alix Barth Nutrition

Ingredients

• 1 head napa cabbage, cut into quarters and julienned
• 4 large handfuls baby spinach, chopped
• 8-12 fresh basil leaves, julienned
• ½ bunch cilantro, chopped
• 1 bunch green onion, (green and white parts) thinly sliced
• ½ red bell pepper, halved and julienned
• 1 large carrot, peeled and grated
• 1 cup shelled, pre-blanched non-gmo edamame, thawed
• 1 large avocado
• 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
• ½ cup organic cashews, toasted and broken into pieces
• 1 tbsp creamy, natural peanut butter
• ½ tbsp raw/local honey
• ¼ cup coconut aminos
• ¼ cup rice vinegar
• 1 tbsp toasted sesame oil
• optional: 1 tbsp sriracha
• 1 lb wild/gulf shrimp, peeled and deveined
• zest and juice of 1 lime
• 1 ½ tbsp raw/local honey
• 1 tbsp Coconut Secrets garlic sauce
• 1 clove garlic, minced OR ¼ tsp garlic powder
• 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
• ½ tsp sea salt
• ½ tbsp ghee butter