Vietnamese Shrimp Salad - JJ Virgin

Ingredients

• 2 large heads butter heads lettuce, halved
• 1 cup green papaya, peeled and shredded into thin strips or grated
• u00bd cup carrots, shredded
• 1 cup Persian cucumber, diced medium
• 1 small yellow pepper, sliced into thin strips
• u00bd cup mint leaves, roughly chopped
• u00bd cup basil leaves, roughly chopped
• 1 medium Hass avocado
• u00bc cup mango, chopped
• u00bd cup green onions (both green and white parts), chopped
• 1 lb large 16/20 cooked shrimp (peeled, deveined, with no tail)
• <b> Creamy Almond Butter Dressing
• u00bd cup almond butter
• u00bc cup rice vinegar
• u00bc cup sesame oil
• 2 tsp coconut aminos
• 1 tsp fish sauce
• 1 tbsp lime (juice only)
• 1 tsp allulose (I use <a href='https://rxsugar.com/?rfsn=7896896.603c03&utm_source=refersion&utm_medium=affiliate&utm_campaign=7896896.603c03' target='new'>RxSugar Organic Allulose Liquid Sugar)
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 2 Thai chili pepper, stem removed (optional)
• 1 scoop <a href='https://store.jjvirgin.com/products/all-systems-glow-collagen' target='new'>Collagen Peptides Powder
• u00bc cup hot water, or more if needed, to thin out dressing