raw thai salad with peanut sauce shrimp + fried avocado

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So, it’s August. In case you weren’t aware. Where did July go? Or, better question, where did the summer go? It feels like it just started a week ago. But yet, spring classes seem like they were done a million months ago, and I’m starting to get anxious about the fall semester—anxious like, I’m not sure if I remember how to be a student anymore, anxious. 

ANYWAYS. In my never-ending quest to find MORE ways to trick myself and others into eating MORE veggies in MORE delicious ways, I bring you THIS. It was a rousing success in our party of two, and I can promise you it will be trotted out like the trick pony it is for bigger functions.

Now go eat MORE veggies. Your body will thank you.

raw thai salad with peanut sauce shrimp and fried avocado

SALAD

• 1 medium zucchini, julienned
• 1 medium summer squash, julienned
• 2 cups prepared broccoli slaw (I got mine at Trader Joe’s)
• ½ green pepper, sliced
• 6 baby peppers, sliced, assorted colors
• ½ cucumber, sliced and then halved

For the zucchini and summer squash, since I unfortunately neither have a julienne peeler or a spiralizer, I used a box grater, on the side with the biggest holes. BUT if you have a julienne peeler or a spiralizer… you are insanely lucky (and just not lazy like myself) and please use that as it will make your life a ton easier. Okay, moving on. After julienning the squash, add to a colander, sprinkle with salt, and like drain for about 20 minutes. While the squash is draining, prepare the rest of the veggies as specified above and add to a big bowl. Once the squash is done draining, squeeze out as much extra water as you can using a paper towel or something similar. After being squeezed, add squash to bowl with other veggies and mix well.

just the raw salad

PEANUT SAUCE SHRIMP

• 1 pound raw, peeled, deveined shrimp
• 3 tablespoons natural creamy peanut butter
• 1-2 minced garlic cloves
• 3 tablespoons water
• 1 teaspoon honey
• 3 tablespoons low sodium soy sauce

First, add last five ingredients into a bowl, and whisk until well-mixed. It will be thick. No worries! Heat a large sauté pan with a little bit of olive oil, salt, and pepper. Add shrimp. Then add peanut sauce. Mix well. Cook shrimp for about 10 minutes, until warm inside and out.

FRIED AVOCADO... Just follow the directions here!

This is the easy part-- once the avocado and shrimp are done, assemble salad and EAT!

Yummmmm.... a lot of healthy, a lot of savory, just the way I like it!