| 0.25 | cup | almonds |
| 1 | cup | Cherry tomatoes |
| 0.75 | cup | cilantro bunch |
| 2 | cup | cucumbers |
| 2 | tbsp | Fish sauce |
| 3 | clove | garlic |
| 1 | cup | green beans |
| 0.25 | cup | lime juice |
| 1 | tbsp | pepper, black |
| 1 | tbsp | rice vinegar |
| 1 | tbsp | salt |
| 0.5 | lb | shrimp |
http://thepaleomama.com/2013/03/thai-shrimp-salad/
1. Lightly steam your green beans or eat them raw. You want them to be crunchy.
2. Shred your cucumber and then place it in a colander to drain. Leave it to drain for like 15 minutes, then pat dry with a towel.
3. In a large bowl add your green beans, cooked shrimp, cherry tomatoes, cilantro and chile pepper (if using).
4. Then add your wet ingredients: fish sauce, lime juice, vinegar, and garlic. Sprinkle on some salt and pepper.
5. Add cucumber to the bowl and mix. Taste and adjust seasonings.
6. Top with mashed or sliced almonds!