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Spring Roll Salad

If you love spring rolls, you'll love the light and airy taste of this salad. Quick to make and packed with flavor, it's a fun way to get some Asian flavor into your day.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes

Ingredients

  • 10 oz Shrimp peeled and deveined
  • 1 Cucumber
  • 2 Carrots
  • 1 handful fresh Mint
  • 1/2 bunch Cilantro
  • 1 head Lettuce (Butter, Green,Romaine, etc)
  • 2 Limes
  • 2 tbsp Fish Sauce
  • 1 tsp Honey
  • 1 clove Garlic

Instructions

  • Put a pot of water on to boil. While waiting, cut the cucumber into noodles using a spiralizer or julienne peeler, or just cut into thin strips. Shred the carrots, and roughly chop the mint and cilantro. Cut/shred the lettuce into bite sized pieces.
  • Add the shrimp to the water and cook for 3 minutes or until they turn pink. Drain and rinse with cold water to cool down. (If not serving this immediately you do not need to rinse).
  • Squeeze the juice of the limes, the fish sauce, honey, and garlic into a small bowl and mix.
  • Assemble the salad by putting the lettuce on the bottom, then a handful of cucumber noodles, then handfuls of carrots, mint, and cilantro, and then several shrimp on each plate. Finish by drizzling the dressing (but wait to drizzle if not serving immediately).