Chopped Thai Salad with Spicy Shrimp

A pretty simple salad today:

Kale (with lemon juice to soften it), red/yellow/green bell peppers, mango, persimmon (non-traditional, but hey), coriander, carrot, cucumber and lightly salted almonds. A bit of fresh mint would have been nice too, but I didn’t have any to hand.

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I made a dressing using about 3 tbsp tahini, 2 tbsp coconut milk and 1/4c ground almonds, with a little water to thin it out.

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I marinated the shrimp in chili flakes, red curry paste, black pepper, balsamic vinegar and fish sauce before frying in coconut oil.

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Topped it all off with some squeezed lime!

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