Chopped Thai Shrimp Salad with Garlic Lime Dressing

Dressing: Pulse all the ingredients except the herbs together in a food processor or blender. Add the herbs and pulse until they are just green specks (not green puree) in the dressing. Add salt, taste, and adjust. Set aside.

Shrimp: Heat a little bit of oil in a large skillet over medium low heat. Toss in the garlic and the serrano pepper and stir-fry for 1 minute or until fragrant, being careful not to burn or brown the garlic. Add the shrimp, sprinkle with a little salt, and turn up the heat a little bit – enough to cook the shrimp but not so much that you burn the garlic. Sauté for a few minutes – when the shrimp is no longer translucent, remove from the pan and set aside until cool enough to handle. Roughly chop the shrimp.

Veggies: Chop the veggies very finely – I do this by just running each ingredient (cashews first, then edamame, carrots last) through the food processor a bit. It gets everything to have that nice “chopped salad” texture without taking a ton of time.

Serve: Toss the chopped veggies, chopped shrimp, greens, and dressing together. Top with wonton strips if you have them (see notes).