This is an easily transportable salad for dining al fresco. I would serve it in avocado halves sprinkled with lemon juice.
(no servings number listed)
1/4 cup freshly* squeezed lime juice
1/4 cup canola oil (or light oil of your choice*)
2 T. green curry paste
1 lb. cooked baby salad* shrimp
8 oz. mixed micro* greens
1 cup cilantro, chopped
1 cup mint, chopped
1 cup sliced organic* carrots
1 cup thinly sliced red onion
Kosher* salt, to taste
Dry roasted peanuts
In a bowl, whisk together lime juice, oil, and curry paste. Add the rest of the ingredients (through salt), mix well, and top with peanuts to serve.
"Whenever I am afraid, I will trust in You."
Have FUN today!!!
Love,
MM
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