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Thai-Inspired Kale & Shrimp Salad with Yogurt Peanut Dressing

Thai-Inspired Kale & Shrimp Salad with Yogurt Peanut Dressing

Switch up your mundane salad and make my easy recipe for Thai-Inspired Kale & Shrimp Salad with Yogurt Peanut Dressing in under 20 minutes! 
Course Lunch, Salad
Cuisine Thai
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 365kcal
Author Katie


  • Stove Top
  • Frying Pan


For the Dressing:

  • ½ 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
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha sauce
  • 1 tablespoon fresh cilantro minced

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
  • ½ cup matchstick carrots
  • 1 red bell pepper julienne sliced
  • 1 cucumber seeded and julienne sliced
  • ½ cup Honey Roasted Cashews
  • ¼ cup cilantro
  • 1 tablespoon green onions


For the Dressing:

  • In a bowl, add the Stonyfield Organic Lowfat Smooth & Creamy Plain Yogurt, PB2 Fit Powder, brown sugar, rice wine vinegar, soy sauce, garlic powder, ground ginger, sesame oil, sriracha sauce, and minced cilantro. Whisk together until smooth and refrigerate until ready to use.

For the Salad:

  • 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.
  • Begin assembling the salad. Divide the baby kale into four separate bowls. Then divide the julienne carrots, julienne cucumbers, 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!



  • Store leftover dressing in an airtight container in the refrigerator for up to 5 days.


Serving: 1c | Calories: 365kcal | Carbohydrates: 22g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 290mg | Sodium: 1170mg | Potassium: 635mg | Fiber: 3g | Sugar: 12g | Vitamin A: 7311IU | Vitamin C: 91mg | Calcium: 281mg | Iron: 4mg