Shrimp Spring Roll Salad


5 from 1 reviews

If you like spring rolls you’re going to love this easy Shrimp Spring Roll Salad loaded with large shrimp, sliced cucumber, avocado, red peppers and fragrant herbs on a bed of crispy lettuce and tossed in a delicious paleo-friendly dressing.



  • 2 tbsp creamy almond butter
  • 1 tbsp coconut aminos
  • 1 tsp white distilled vinegar
  • 1 tsp fish sauce
  • 1/2 tsp sesame oil
  • 2 cloves garlic (minced)
  • Pinch red pepper flakes
  • 1/2 tsp freshly minced ginger


  • 1/2 lb large cooked shrimp
  • 6 oz bag butter lettuce or romaine lettuce
  • 1/4 cup fresh basil (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup fresh mint (chopped)
  • 1 avocado (pitted and sliced)
  • 1 carrot (shaved)
  • 1 cup bean sprouts
  • 1/2 cucumber (halved,quartered and sliced)
  • 1/2 red pepper (sliced)
  • 1 jalapeno (seeded and sliced (optional))
  • 1/3 cup raw cashews (chopped (optional))



  1. Add all the ingredients for the dressing in a small bowl and whisk together until combined or add to a small mason jar, cover and shake until combined. Set aside until ready to serve


  1. Place all the ingredients for the salad in a large bowl.
  2. Toss with dressing before serving.


There is so much flavor in this salad that I don’t recommend using a lot of dressing. You want just a hint of the dressing and not to be overwhelming. You want the dressing just to coat the salad, not overpower it. If you do prefer more dressing you may want to double the recipe or make a second batch if you wanted a little more. I’ve made this dressing many times and the consistency is usually good. I have noticed if you use a thicker almond butter the dressing but be thicker after you mix it together. To thin it out use add a little water to thin it out to your desired consistency.