Paleo Thai Prawn Salad

This is a tasty, nutritious, and simple-to-make Paleo Thai Prawn Salad. It has a flavorful dressing with Thai inspiration, succulent prawns, and an abundance of fresh vegetables. Ideal for a light, revitalizing dinner.

Ingredients:

• 1 lb 450g large prawns, peeled and deveined
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup chopped cashews
• 2 tablespoons coconut aminos
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• Salt and black pepper to taste
• Lime wedges for garnish

Instructions:

The prawns, lime juice, grated ginger, minced garlic, and coconut aminos should all be combined in a big bowl

Put some salt and black pepper on it

Toss to evenly coat the prawns

Give them fifteen minutes to marinate

As the prawns marinate, get the veggies ready

Cut the red bell pepper, cucumber, and carrots into thin slices

Put them away

A skillet or grill pan should be heated to medium-high heat

When the prawns turn pink and opaque, add them and cook for two to three minutes on each side

Sliced carrots, red bell pepper, and cucumber should all be arranged in a serving bowl

Add cooked prawns on top

Over the salad, drizzle extra-virgin olive oil and toss in chopped cashews, mint leaves, and fresh cilantro

Serve lime wedges alongside the Paleo Thai Prawn Salad

Have fun