This is a great hot weather dish. We make it three different ways by merely changing the protein. For a totally raw vegan dish use firm tofu. Heartier fare would use salmon. Or do a quick sauté with shrimp.

The key to all these dishes is the dressing. It is a soy vinaigrette.

We served the shrimp with shredded cabbage, edamame, avocado chunks, thinly sliced cucumber, rice, jalapeño or Fresno chiles, and scallions. We ladled the dressing over it all and added a squeeze of lime and a sprinkle of furikake (optional.)