Summer Thai Inspired Salad

• Marinated Vegetables and Dressing
• 1 cup brown rice vinegar
• 1/4 cup honey
• 3 garlic cloves, finely chopped
• 2 Thai chiles/1 jalapeno, finely chopped
• 3 carrots, julienned
• 2 zucchini, julienned
• 2 red/orange/yellow peppers, julienned
• 1/4 cup freshly squeezed lime juice
• 2 peaches or 1 mango, pitted (I peeled the mango but not the peaches)
• 1 shallot, peeled
• 1/2 avocado
• 2 tablespoons Thai fish sauce
• 1 pinch red pepper flakes
• 3/4 cup water
• 1 handful fresh cilantro
• Salad
• 1 head romaine, cut into ribbons
• 3-4 handfuls arugula/spinach/lettuce of your choice
• 1 handful fresh basil, roll into cigar shape and cut thin ribbons
• 1 handful fresh mint, chopped
• 1 pound grilled shrimp or lump crabmeat
• 1 peach or mango (chop the peach and julienne the mango)

1. VEGETABLE MARINADE: Combine the brown rice vinegar through to peppers (first 8 ingredients) in a bowl and let sit for an hour. When ready to assemble the salad, you will be removing the vegetables from the marinade. I usually reserve the marinade, puree it, and use it in dressings over the week.
2. DRESSING: Combine in a blender until smooth.
3. WHOLE SALAD ASSEMBLY: In a large wide bowl, combine the romaine, lettuce of your choice, basil, and mint. Lightly toss the marinated vegetables with the salad ingredients.
4. Put the grilled shrimp or crabmeat on top and dress the whole salad with the dressing. Lightly toss and serve.

vegetables, brown rice vinegar, honey, garlic, carrots, zucchini, redorangeyellow peppers, freshly squeezed lime juice, peaches, shallot, avocado, fish sauce, red pepper, water, cilantro, salad, head romaine, your choice, basil, handful fresh mint, shrimp, mango

Taken from food52.com/recipes/10749-summer-thai-inspired-salad (may not work)