Thai-Inspired Kale & Shrimp Salad with Yogurt Peanut Dressing

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For the salad

  • 1 tablespoon olive oil
  • 1 lb. medium shrimp, peeled and deveined
  • salt & pepper to taste
  • 5 oz. package Taylor Farms Organic Baby Kale
  • 1/2 cup matchstick carrots
  • 1 red bell pepper, julienne sliced
  • 1 cucumber, seeded and julienne sliced
  • 1/2 cup Honey Roasted Cashews
  • 1/4 cup cilantro
  • 1 tablespoon green onions

For the Dressing

  • 1/2 cup Stonyfield Organic Lowfat Smooth & Creamy Plain Yogurt
  • 2 tablespoons PB2 Fit Powder
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha sauce
  • 1 tablespoon fresh cilantro minced



  1. Heat a frying pan at medium-high heat with olive oil. While pan heats, rinse and pat dry the shrimp. Place in the frying pan and season with salt and pepper. Cook until shrimp are pink and crispy. Remove from the frying pan and set to the side.
  2. Begin assembling the baby kale salad. Divide the baby kale into four separate bowls. Then divide the julienne carrots, julienne cucumbers, and julienne red bell pepper among the four bowls. Divide the shrimp, honey roasted cashews (or peanuts), fresh cilantro leaves, and green onions in each bowl. Pour the dressing on top and enjoy immediately!

Recipe courtesy of Katie’s Cucina.

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