The Spring Roll Salad

INGREDIENTS

Romaine, chopped
Butter lettuce, chopped
Purple cabbage, shredded on the mandoline
Basil, chiffonade
Carrot, chopped fine
Red pepper, chopped fine
Persian cucumber, chopped fine
Avocado, chopped
Kelp noodles, softened
JF Sautéed Shrimp
JF Almond Butter Dressing
JF Spicy Salt, to taste

Kelp Noodles:
1 (1lb) bag kelp noodles
1 lemon, juiced
1 tsp baking soda

Sautéed Shrimp:
Olive oil
Wild caught shrimp
JF Spicy Salt

Dressing:
1 Tbsp almond butter
1 Tbsp coconut aminos
1 Tbsp maple syrup
1 Tbsp apple cider vinegar
Water, as needed
JF Spicy Salt, to taste

PROCESS

Kelp Noodles

Step 1: Open and drain the kelp noodles. Place them in a large bowl; add the baking soda and lemon juice. Pour in 3 cups of hot water and mix well.

Step 2: Let soak for 10 minutes or until tender; then drain. Set aside before assembling in our salad. You won't use the entire package; store leftovers in an airtight container.

Sautéed Shrimp

Step 1: In a large sauté pan warm your olive oil. When that begins to shimmer add in your shrimp. Season with JF Spicy Salt and flip for an even cook.

Step 2: Once they curl and are just pink, remove from heat. Set aside to cool slightly before assembling in our salad.

Dressing

In your blender add the almond butter, coconut aminos, maple syrup, apple cider vinegar, and water. Pulse to combine. Season with my JF Spicy Salt to taste.

The Spring Roll Salad

Step 1: In a large bowl, using the romaine and butter lettuce as a base, begin to build your salad. Layer in the purple cabbage, basil, carrot, red pepper, cucumber, avocado, and kelp noodles.

Step 2: Top with our sautéed shrimp and toss in the almond butter dressing. Finish with JF Spicy Salt. Enjoy!