Thai Shrimp Salad with fat-free Yum Talay dressing


The first time I had a yum talay salad, the complexity of flavors created such a symphony of  sensation in my mouth  that I became hooked on Thai and Laotian food from there on.  You can add a variety of seafood like poached squid, scallops, fish as well making this a sumptuous main dish.
PRINT Thai Shrimp Salad Recipe from MS Word

Thai Shrimp Salad

w/ Fat-Free Yum Talay Dressing

yield: 4-6 servings

4 cups classic iceberg salad mix
4 cups mixed baby green salad mix
25 mint leaves
1 cup cilantro
1 medium red onion sliced thin into rings
1 sweet red pepper slice thin into rings
1 medium cucumber sliced
2 Roma tomatoes sliced into wedge
1 fresh lime sliced razor thin and quartered
1 pound cooked wild American shrimp (peeled and deveined)
4 kafir lime leaves sliced very thin

Yum Talay Dressing

 
4 tablespoons fish sauce
2 tablespoons lime juice (fresh or reconstituted)
3 tablespoons sugar or Splenda or Stevia
2 tablespoons grapefruit juice
1 teaspoon Sambal Oelek chili paste
optional: 2 teaspoons Gourmet Garden lemon grass paste

Combine all the salad ingredients except shrimp. Make dressing by placing ingredients in a jar with a tight fitting lid. Shake vigorously.
Add shrimp to the tops of portioned salads. Pour on dressing and serve.

c. 2010 Aron David Bradley
http://www.boomercuisine.com

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4 thoughts on “Thai Shrimp Salad with fat-free Yum Talay dressing

  1. Pingback: 2010 in review « Boomer Cuisine

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