Paleo Magazine – August-September 2019

LIST of INGREDIENTS

Deconstructed Summer-Roll Salad

PREP TIME: 35 MINUTES

COOK TIME: 15 MINUTES

SERVINGS: 4-6

For the Dressing

3 TBSP avocado oil

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1 TBSP apple cider vinegar

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1 tsp sriracha

Pinch sea salt

For the Salad

 SI SHYNLZOYPTWpeeled and deveined, patted dry

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Pinch sea salt and freshly ground black pepper

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TLKP\TJHYYV[Z, halved lengthwise and thinly sliced

TLKP\TZPaLYLKILSSWLWWLYseeded and thinly sliced

  TLKP\T,UNSPZOJ\J\TILYhalved lengthwise

and thinly sliced

TLKP\TZPaLYPWLH]VJHKVpitted and chopped

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the METHOD

1 4HRL[OLKYLZZPUN!In a small skillet, combine the

avocado oil, garlic, and ginger. Set over medium-low

heat and warm until it starts to sizzle. Let sizzle for

30 seconds, then transfer to a small food processor

along with the almond butter, lime juice, coconut

aminos, apple cider vinegar, sesame oil, sriracha,

honey, and a pinch of salt. Blend until smooth. If the

dressing is too thick, add warm water, 1 tablespoon

at a time, re-blending after each addition, until your

desired consistency is reached.

2 Preheat the oven to 400°F. Line a baking sheet with

parchment paper.

3 4HRL[OLZHSHK!In a medium bowl, toss together

the shrimp and 1 tablespoon of the avocado oil.

Season lightly with salt and pepper and toss again.

Spread shrimp in a single layer on the prepared

baking sheet. Bake until just cooked through and

opaque, 8-10 minutes.

4 Heat the remaining 1 tablespoon of avocado oil

in a medium skillet set over medium heat. Add the

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Cook, stirring often, until tender, about 5 minutes.

Remove pan from heat.

5 In a large bowl, gently toss together the cabbage,

carrots, bell pepper, cucumber, and avocado. Add

enough dressing to coat the salad (but not drench it)

and toss to coat.

6 To serve, divide salad between 4 serving bowls.

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some shrimp. Drizzle with additional dressing,

if desired, and top with cilantro and mint.

LUNCH

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