Prep Time 15 min • No Cooking • 4 to 6 servings

Ingredients:

SALAD

135 g (4 cups) green papaya, finely julienned

Large handful of crunchy bean sprouts

4 green onions, thinly sliced on the bias

½ yellow (or red) bell pepper, finely julienned

1 large bunch fresh cilantro, stems removed

300 g (⅔ lb.) northern shrimp (Gaspésie boutique)

VINAIGRETTE

80 ml (½ cup) sunflower oil

Juice and zest of 1 organic (or blanched) lime

2 small garlic cloves, freshly pressed

2 tsp. honey

2 tsp. sambal oelek

3 tsp. toasted sesame oil (Sous les oliviers) 

2 tbsp. tamari(Sous les oliviers)

Salt and ground pepper

Instructions:

1. In a large salad bowl, gently mix all salad ingredients. Set aside.

2. In a bowl, whisk together all vinaigrette ingredients and immediately stir into salad. Let stand for 30 minutes in refrigerator to allow flavours to develop and come together. Toss gently before serving.

NOTE: You can also garnish salad with mixed nuts or salted peanuts to taste when serving.