Anti Inflammatory Ginger-Lime Shrimp & Cucumber Salad
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4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 tbsp coconut oil
- 1 tsp fresh ginger, finely grated
- Ā¼ tsp fine sea salt
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 1 tbsp olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- Ā¼ tsp fine sea salt
For the salad
- 2 medium english cucumbers, halved lengthwise and sliced into half-moons
- 2 medium carrots, peeled and shredded
- 4 scallions (green tops only), thinly sliced
- Ā½ cup fresh cilantro leaves
- Ā¼ cup fresh mint leaves, roughly torn
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, 1 tsp grated ginger, honey, and 1/4 tsp salt until the honey is fully dissolved. Set the dressing aside.
- 2
In a large mixing bowl, combine the sliced cucumber, shredded carrot, scallion greens, cilantro, and mint. Toss to mix, then set aside.
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