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Shrimp Spring Roll Salad Bowl

Ingredients

1/2 lb Sea Best® Shrimp, large cooked
6 oz bag butter lettuce or romaine lettuce
1/4 cup fresh basil chopped
1/4 cup fresh cilantro chopped
1/4 cup fresh mint chopped
1 avocado pitted and sliced
1 carrot shaved
1 cup bean sprouts
1/2 cucumber halved, quartered and sliced
1/2 red pepper sliced
1 jalapeño seeded and sliced (optional)
1/3 cup raw cashews chopped (optional)
2 tablespoons creamy almond butter
1 tablespoon coconut aminos
1 teaspoon white distilled vinegar
1 teaspoon fish sauce
1/2 teaspoon sesame oil
2 cloves garlic minced
pinch red pepper flakes
1/2 teaspoon freshly minced ginger

Directions
  1. Make the dressing by combining almond butter, coconut aminos, vinegar, fish sauce, sesame oil, garlic, pepper flakes, and ginger in a small bowl and whisk together until combined or add to a small mason jar, cover and shake until combined. Set aside until ready to serve.
  2. Place all the ingredients for the salad in a large bowl.
  3. Toss with dressing before serving.

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