Deconstructed Shrimp Pad Thai Salad

1: Cook wild shrimp in a mix of lime, ginger, and coconut aminos.

2: Sauté red cabbage, red peppers, mushrooms, and kabocha slices until tender.

3: Prepare zoodles and arugula as the base in a bowl.

4: Add the sautéed vegetables and cooked shrimp on top of the greens.

5: Prepare the creamy curried cashew sauce by mixing cashew butter, curry powder, coconut aminos, and lime juice.

6: Drizzle the curried cashew sauce over the salad and sprinkle with sliced almonds.