Vietnamese Summer Roll Salad (Paleo / AIP)

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We’re having a heat wave here in the Northeast. Yesterday topped at just about 100 degrees, and today promises similar temps. This morning, as I practiced my yoga, sweat rolled down my face and neck. I was uncomfortable. Yet I reminded myself that, months ago in the dead of winter, I longed for and anticipated a time when I would be sweating. Cleansing my pores, releasing stored toxins. “You enjoy this, remember?” I thought, remembering my many trips to the sauna over the winter just so I could experience this – the sweating. So I carried on.

Normally, we live very well without air conditioning. Perched high up on a hill as we are, our home, which is so very cold in the winter, is a godsend in the summer months. We never need the air on downstairs, and only run window units at night. Except for days like this. On days like this, I am ready to run out and purchase a giant unit. And the very last thing I wish to do is turn the oven on!

So of course, I greatly appreciate salads. Like this Vietnamese Summer Roll Salad. Spiralized zucchini, chunks of mango and cucumber, and of course summer herbs basil and cilantro get smothered in a dressing that will remind you of the peanut sauce staple found in Thai restaurants. So so good.

To Grill Or Not to Grill?

I include instructions for cooking the shrimp on a skillet, but of course they can be grilled. While the grill is heating, you can start the salad. Once your zucchini is spiralized,you can either turn your attention back to the grill / skillet or finish the salad. Cubed mango and chopped cucumbers get added to the mix, along with shredded carrots. Although they can be chopped, carrots always taste better to me when shredded. Maybe because they’re easier to chew, or because they sop flavor up better that way.

Then, in goes the chopped basil and cilantro. My favorite part here is the way these two spicier, heady herbs mingles with the sweetness of the mango and crunch of the cucs.

When I first set about making a peanut-inspired dressing, I immediately thought of tigernut flour. It has the closest flavor to nut flour of anything I’ve tried while on AIP. And, happily, it really works here. Coconut aminos and fish sauce add a burst of umami, and lime juice plus a touch of honey give it that sweet tangy combo.

Although I haven’t actually “wrapped up” this salad, you certainly could! It would taste fabulous tucked into a coconut wrap, homemade tortilla, or even collard green leaf.

What I Recommend for Making This Recipe:

Enjoy this Vietnamese Summer Roll Salad!! Don’t forget to #letscreatethesweetlife if you make it!

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Check out this recipe, along with many other all AIP dishes, at Phoenix Helix’s Recipe Roundtable #227!!

Vietnamese Summer Roll Salad (AIP / Paleo / Whole30)

The fresh coolness of zucchini, carrots and cucumbers get balanced by mango,basil and warm, garlicky shrimp. Dressing is reminiscent of peanut dressing, but is nut and soy free. AIP + Paleo and Whole30-adoptable.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Author Alyssa Reaves

Ingredients

Vietnamese Salad

  • 1 medium zucchini, spiralized (~2 cups packed)
  • 1 mango (feel free to use less mango if following Whole30 or limiting fructose)
  • 2 cups chopped cucumbers
  • 3/4 cup shredded carrots
  • 1/2 cup basil
  • 1/4 cup cilantro
  • 1 pound shrimp, peeled and deveined
  • 1/4 teaspoon garlic powder
  • sea salt, several generous pinches
  • 1 Tablespoon solid cooking fat

Tigernut Dressing

  • 1/2 cup olive oil
  • 4 Tablespoon tigernut flour
  • 2 Tablespoon coconut aminos
  • 1 Tablespoon honey (OMIT for Whole30)
  • 1 Tablespoon lime juice (~1 lime)
  • 2 teaspoon fish sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Instructions

  1. Heat skillet over medium heat. While heating, begin prepping vegetables: spiralize zucchini, chop mango. Put zucchini and mango in a large bowl. At this point your skillet will probably be hot. 

  2. Add oil to skillet and swirl to coat. Sprinkle garlic powder and sea salt over shrimp and cook until no longer pink, 4-5 minutes. Remove from pan and set aside.

  3. Finish prepping vegetables: chop cucumbers, grate carrots, shop basil and cilantro. Add all to bowl containing zucchini and mango. Toss to combine. 

  4. Make dressing: Add all ingredients to a cup or container that is wide enough to fit the immersion blender. You can also of course use your regular blender or Vitamix. (My preferred way is to use a wide mouth Mason jar, the perfect size for the immersion blender. Once blended, I don't have to bother transferring to a different jar! Dressing is ready to go.) Blend for several minutes until thick and creamy. 

  5. Top salad with shrimp. Serve either with dressing on the side, or pour atop and toss to coat. (If it's just me and my family, I always serve dressing on the side. But for a party or gathering, I like to pour and toss.) Enjoy!!

 

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