A refreshing Asian-style chopped salad featuring flavorful ingredients like sesame, orange-poached shrimp, and a creamy spicy honey-cashew dressing. Perfect for summertime with minimal cooking involved, this salad combines various crunchy vegetables topped with a vibrant dressing made from cashew butter. Great for lunch or dinner!
1: Whisk together cashew butter, water, honey, apple cider vinegar, lemon juice, sriracha, garlic powder, onion powder, and salt until smooth. Add more water for a thinner consistency.
2: In a large bowl, combine chopped romaine, baby arugula, purple cabbage, shredded cabbage, cherry tomatoes, green onions, clementines, and sliced avocado.
3: In a saucepan, bring water, juice from 2 oranges, salt, sliced onion, minced garlic, and fresh herbs to a boil.
4: Add thawed shrimp to the boiling mixture and turn off the heat. Allow shrimp to poach for about 3-4 minutes until cooked through.
5: Remove shrimp and place in a bowl of ice to cool for about 5 minutes. Pat shrimp dry.
6: Toss shrimp with coconut aminos or soy sauce and a drizzle of sesame oil.
7: Serve the salad topped with poached shrimp, garnished with sesame seeds and scallions.
