7 Freestyle Points 420 Calories

This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.

For Spicy Cashew Dressing:

• 1 tablespoon olive oil
• 3 tablespoons lime juice
• ¼ cup whole roasted, salted cashews
• ¼ teaspoon red pepper flakes
• 2 teaspoons honey
• 1 (2-inch) piece fresh ginger, roughly chopped
• 1 tablespoon unseasoned rice vinegar
• ¼ cup cilantro
• 1 clove garlic, roughly chopped
• ¼ cup roughly chopped white onion
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste

For Shrimp:

• ½ pound large peeled, deveined tail-off shrimp
• 1 teaspoon garlic powder
• ¼ teaspoon ground ginger
• ¼ teaspoon kosher salt
• 1/8 teaspoon turmeric
• 1/8 teaspoon chili powder
• Freshly ground black pepper, to taste
• 1 teaspoon toasted sesame oil

For Salad:

• 1 cup shredded purple cabbage
• 1 ½ cups packed baby arugula
• 1 ½ cups packed chopped romaine lettuce
• 1 small corn cob, kernels removed
• ½ medium cucumber, peeled, seeded and diced
• ½ cup shredded carrots
• 2 tablespoons chopped basil
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

For dressing:

1. In a small blender or food processor, combine dressing ingredients.
2. Refrigerate and set aside until ready to use.

For shrimp:

1. Pat shrimp dry with a paper towel.
2. In a medium bowl, combine all spices from garlic powder to pepper.
3. Add the shrimp and sesame oil and toss gently to evenly coat.
4. Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
5. Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.

For salad:

1. In a large bowl, toss together the cabbage, arugula and romaine.  Transfer mixture to 2 salad bowls or plates.
2. Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
3. Evenly drizzle the dressing over both salads and serve with lime wedges.

Nutrition Information

Yield: 2 servings, Serving Size: 1 salad

• Amount Per Serving:
• Freestyle Points: 7
• Points +:
• Calories: 420 calories
• Total Fat: 19.5g
• Saturated Fat: 3g
• Cholesterol: 135mg
• Sodium: 864mg
• Carbohydrates: 38g
• Fiber: 6g
• Sugar: 14g
• Protein: 28g