Am I the only one who prefers salads that others make more than my own? Salads like this Thai Green Salad with Shrimp and Spicy Almond Dressing from my friend Danielle of Against All Grain.
I’m not the only one, right? Okay, I’ll admit that I have heard other friends say the same, so I already know I’m not alone. But I do wonder how many of you guys are right there with us.
Sometimes my friends are declaring their preference for others’ salads even as they’re serving me and other friends their own amazing salads!
It still surprises me that I myself feel that way so I do feel a little better when others express that same lack of salad inspiration. What is that all about anyway?
Homemade salads can be fairly easy to make, but just like any other meal, I guess our own salads can seem, well, boring at times. Usually the salad that a friend “invents” or the colorful and appealing ingredient combos that restaurants offer just seem more exciting.
I even created a Pinterest board a while back to help me address this problem, Because Salads Shouldn’t Be Boring. I’m definitely pinning Danielle’s Thai Green Salad with Shrimp and Spicy Almond Dressing to that board.
Yes, I enlisted the help of Danielle, who you probably know from her blog as well as her three best-selling cookbooks: Against All Grain: Delectable Recipes to Eat Well and Feel Great; Danielle Walker’s Against All Grain: Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime; and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion. Danielle’s blog and her cookbooks are such terrific resources!
Update: Danielle has written several more wonderful books since. They include new cookbooks, Healthy in a Hurry: Real Life. Real Food. Real Fast. and Eat What You Love: Everyday Comfort Food You Crave; Gluten-Free, Dairy-Free, and Paleo Recipes, and her personal memoir, Food Saved Me: My Journey of Finding Health and Hope Through the Power of Food.
The name of Danielle’s salad, Thai Green Salad with Shrimp and Spicy Almond Dressing, tells you what it’s all about in simple and delicious terms and, oh my goodness, doesn’t it sound and look great?
As you can see from Danielle’s photos of her salad, you can makes this recipe as individual layered salads in canning jars—which is a fun and attractive presentation—or you can go the traditional route and layer the ingredient in a large salad bowl or several smaller bowls for your family and guests.
Either way, this salad is in no way boring and is sure to be enjoyed!
Not a fan of shrimp? You can leave it out and still have a delicious vegetarian/vegan salad. Or you can sub in some shredded or chopped chicken. I’m sure gluten-free flavorful rotisserie chicken would be a great option—or leftovers from another favorite chicken recipe!
Thai Green Salad with Shrimp and Spicy Almond Dressing Recipe
Thai Green Salad with Shrimp and Spicy Almond Dressing
Danielle says this Thai Green Salad with Shrimp and Spicy Almond Dressing won’t disappoint those with a palate for Thai food! She adds: "It has so many bold flavors that meld together so well. It’s nutty and a little spicy from the almonds and dressing, and refreshing from all the vegetables!" If you don't eat shrimp, you can simply leave those out. The results will still be great!
Ingredients
For the Spicy Almonds
- 1/2 cup whole natural almonds
- 3/4 teaspoon maple syrup
- 1 1/2 teaspoons extra-virgin olive oil
- 1 teaspoon coconut aminos
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse sea salt
- 1/8 teaspoon cayenne
- 1/8 teaspoon paprika
For the Dressing
- 2 tablespoons unsalted natural almond butter
- 1 tablespoon maple syrup
- 1 clove garlic, crushed
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 1/3 cup extra-virgin olive oil
For the Salad
- 1 pound wild shrimp, tails removed, peeled and deveined
- 1 teaspoon extra-virgin olive oil
- Sea salt and pepper
- 1 cup mung bean sprouts
- 1 cup carrots, julienned
- 1 cup red cabbage, shredded
- 1 cup cucumber, julienned
- 4 cups arugula
- 4 cups mixed baby greens
- 1/4 cup fresh chopped basil
- 1/4 cup fresh chopped cilantro
- 1/2 cup dressing
- 1/2 cup spicy almonds, chopped
Instructions
To make the spicy almonds:
- Preheat the oven to 350°F. Toss all of the ingredients together in a bowl, then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. Bake for 10 minutes, turning once halfway through. Cool completely, then roughly chop.
Meanwhile, make the dressing:
- Place all of the ingredients in a blender except for the olive oil. Blend until smooth. With the blender running, slowly drizzle the olive oil into the blender in a steady stream. Add one tablespoon of water, to help keep the dressing liquid when refrigerated.
To assemble the salads:
- Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. Set aside to cool.
- Divide the dressing between six 24-ounce Mason jars or bowls. Divide and layer the remaining salad ingredients in the four jars or bowls in the order they are listed, with the lettuce and shrimp at the top. Leave 1 inch of space at the top of the jar.
- Garnish each with about 1 tablespoon chopped spicy almonds, cover and refrigerate until ready to enjoy. When ready to enjoy, shake the jar vigorously to mix the ingredients and dressing.
More Cooling and Delicious Salad Recipes You’re Sure to Love
~ Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta
~ Mexican Street Corn Salad, Esquites or Elotes
~ Pulled Chicken Salad with Lime Cilantro Dressing
Originally published June 16, 2015; updated July 18, 2023.
Sandi Gaertner (@sandigtweets) says
I love the idea of using coconut aminos in a salad dressing…I have only discovered these aminos and haven’t taken the time to explore their uses. Thank you for this beautiful healthy salad recipe. I tend to get in a salad rut so using Danielle’s salad recipe is wonderful.
Shirley says
Hey Sandi–Sorry for the delayed reply. Your comment came in while we were on vacation and I forgot to come back and reply until now. Coconut aminos are great. A nice way to avoid soy, with which some of us don’t do well. Glad to know that I’m not alone in getting in the salad rut. 😉 I agree this recipe is just wonderful!
Thanks,
Shirley
KalynsKitchen says
That looks fantastic, and I know what you mean about salads other people make. But I do like my own salads quite a bit too.
Shirley says
Hi Kalyn–As I was saying to Sandi, I read these comments while on vacation and then forgot to come back and reply. 🙁 You make terrific salads, so I’m sure you enjoy them all! It’s nice to see others’ ingredient combos and ideas, of course. I would be thrilled to be served Danielle’s salad. I need more folks around than Mr. GFE and I to eat it though. 😉
Shirley
Ina Gawne says
Wow Shirley, this is my kind of salad! Love the spiced almonds…and anything with shrimp is divine! I have never tried coconut aminos…but have seen it in the stores…a must try.
Shirley says
Hi Ina–Thanks so much for taking the time to comment! Coconut aminos are a terrific, non-legume/paleo way to get a soy sauce like vibe. As you eat soy, you can sub soy sauce if you’d like. I agree on the salad with its shrimp and spiced almonds, of course. Yum! 🙂
Shirley
Raia says
Perfect for summer! 🙂 Definitely pinned. 🙂
Shirley says
I agree, Raia! Thanks so much for sharing. 🙂
Shirley
amber says
Hello Shirley! How are you!!! You have been on my mind. I hope the summer is treating you well. I enjoyed looking through your blog and catching up. Great post by Danielle. This salad looks fantastic. Big hugs. xoxo
Shirley says
Hi Amber!–It’s so wonderful to see you here! I’ve really missed you, my dear. 🙂 All is well. We’re having a good summer. Thanks so much for checking in! Hope you and yours are enjoying summer as well.
Yes, Danielle creates such beautiful recipes! I could eat this one every day. 😉
xoxo,
Shirley
amber says
Oh so glad your summer is going well. It was fun to look over your old 4th of July post. I’ve missed you too and our communication. I hope your health is holding up and you’re feeling well. I’ve been in remission for about 2 months and loving this good health. I cherish every pain free moment. I look forward to sharing more about Crohn’s on the blog as I move forward. I notice a majority of my emails are from people with IBD and I want to offer as much support as possible. You are such a big inspiration to me, as you share so much information and support to your readers. Much love to you Shirley. Happy Summer! –Am
Shirley says
Oh, Amber, I am thrilled to hear that news on your health status and look forward to what you will share going forward! Yes, that support is greatly needed. We all know how often folks are sent out the door with a prescription and a promise that things will likely get worse, not necessarily better. Ugh. Thanks so much for all the sweet words, dear! Hearing from you always makes my day! I am headed off to France on Tuesday, but I hope to chat with your more via email soon. 🙂 xoxo, Shirley
amber says
Oh my goodness…have a great time!!! Safe travels. I hope you will share some pictures with us after you return. I can live vicariously through you. Big hugs.
xoxo
Donna Bruton says
This looks fabulous! Thanks for posting, Salads in a jar keep really well in the frig. I’m not sure what kind of magical powers glass has, but salads and lettuce last so much longer in glass than in plastic bags or plastic containers. I washed three romaine hearts right before Christmas so I would have the lettuce on hand during the holidays. I put the leaves in a big glass casserole dish and covered it with plastic wrap. We had lots of company and meals over Christmas, but I ended up not using very much of the romaine. It was still fresh after 2 weeks. Not wilted, not slimy, not bitter, just perfect. I have had a similar experience with jar salads. I am using mostly glass containers, and this has been one of the big benefits!
Shirley Braden says
It really does, doesn’t it? I find that Romaine always lasts longer than other salad greens, but I’m happy to hear this news on your salad greens in jars experience. I have seen posts sharing how to make one’s jarred salads ahead for a week or two, but personally have not yet tried it. I do know that the layered appeal of greens and veggies is wonderful for inspiring one to eat salads! 🙂 I’ve also read that keeping lettuce greens separate makes them last longer and I’ve definitely found that to be true no matter which type of container I use.
Thanks for taking the time to comment and sharing your experience, Donna!
Shirley
April J Harris says
Shirley, this salad sounds just amazing! From the delicious almonds to the shrimp and the wonderful dressing – it’s all so appealing! Thank you so much for sharing this good for the soul recipe with us at the Hearth and Soul Hop. Have a fantastic weekend!