Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce

Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce


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Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce
These fresh little spring rolls are super delicious and refreshing - a great warm weather treat that full of nutrients and flavor!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Lay softened rice paper flat. Then layer veggies (radish through bean sprouts) in whichever order you desire.
  2. Gently wrap like a burrito - don't worry, it usually takes a few tries till you can get one that looks somewhat decent!
  3. In a small bowl, whisk together remaining ingredients (almond butter through sesame oil).
  4. Serve spring rolls with sauce and enjoy!
Recipe Notes

Feel free to add more veggies or swap out some we listed for others you prefer! You can add zucchini, avocado, beets, spinach - whatever your heart desires!!

BLT Shrimp Salad

BLT Shrimp Salad

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BLT Shrimp Salad
BLT Shrimp Salad
Course Salads
Servings
Ingredients
Salad
Dressing
Course Salads
Servings
Ingredients
Salad
Dressing
BLT Shrimp Salad
Instructions
  1. In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy.
  2. Transfer bacon to a paper towel lined plate and crumble.
  3. In another large skillet over medium heat, heat coconut oil.
  4. To the skillet add the broccoli and shrimp. Cook for 10 minutes, until broccoli is bright green and slightly tender and shrimp is pink and curled into a "c" shape. Season the mixture with salt and pepper.
  5. In a large bowl, toss the bacon, broccoli and shrimp with the next 6 ingredients (lettuce through carrots).
  6. In a small bowl, mix the remaining ingredients (lemon juice through honey) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad, toss and serve.
Recipe Notes

Serving Suggestion: Steamed asparagus.

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