Thai Shrimp Salad

Plan Z Phase: This is a Z2 (ZReduction) and Zola To Go! recipe.

Servings: Serves 2

Ingredients:

• 5 diced green onions. White and light green parts only.
• ½ cup of bamboo shoots
• ½ of a whole red bell pepper sliced
• ¼ cup of water chestnuts
• 4 Tbl of Braggs aminos
• ½ cup of organic vegetable broth
• 1 tsp of lemon juice
• 1 lb cooked shrimp (6-8 oz per person. You choose the size. The smaller the shrimp the more you get to eat—see picture. I leave the tails on for looks. Some eat the tails. Others remove them)
• cayenne to taste
• 1/3 cup of cherry tomatoes sliced in half
• ¼ cup of shredded fresh basil
• salad greens

Instructions:

Lightly spray a large sauté pan with olive oil. Add the green onions, bamboo shoots, pepper and water chestnuts. Immediately add the Braggs. Saute until onions and red peppers are moist and loosened. This will only take a minute on medium high. Then add the veggie broth. Get the broth warm and add the shrimp and lemon juice. Because the shrimp are already cooked you are only getting them hot.

Now add your spice. Cayenne is powerful stuff. I only lightly dusted mine and it was plenty of Thai heat. If you don’t like your food hot, you can back off or leave it off altogether.

When ready to serve, add the cherry tomatoes and basil. Just stir to combine. You are not trying to cook these items. Then serve all on salad greens. You won’t need dressing. The juice from the veggies makes your dressing.

This is a very fast meal to prepare. It can also be enjoyed cold as part of Zola To GO!

If you are taking it to the office, transport the salad and the veggies/shrimp mixture separately. You can heat the mains at the office and serve on cold salad greens and it will be crisp and fresh-tasting.

Enjoy!

Cheers,