5/5 (1)
asian shrimp salad

Serves: 2-4

Loaded with flavors and crunch, this Asian-inspired salad will elevate your next dinner and quickly become a weekly favorite.


4 oz. lēf Farms Spice blend
1 pkg. wonton wraps
1 cup peanut oil
1 bunch scallions
½ cup chopped peanuts
1 lb. 21-25 size shrimp peeled and deveined
2 tbsp. sesame oil
½ cup Miso Lime Dressing

Miso Lime Dressing Ingredients

Makes 2 cups

1 clove garlic
4 tbsp. miso paste
¼ cup brown sugar
¼ cup lime juice
¼ cup rice wine vinegar
2 tbsp. sesame oil
1 cup vegetable Oil


To prepare miso lime dressing, place garlic, miso paste, brown sugar, lime juice and rice wine vinegar into food processor, blend until smooth, with the processor running drizzle in sesame and vegetable oils. To prepare wontons, heat peanut oil in a cast iron pan, slice wontons into strips, fry in small batches, cool and dry on paper towels, set aside. Place lēf Farms Spice blend in a large bowl, add sliced scallions, add chopped peanuts place bowl in fridge. Cook shrimp by heating sesame oil in a sauté pan, cook shrimp until they lose their opaqueness. Remove Spice blend from fridge, add cooked shrimp, then toss mixture with dressings and wontons. Display salad on a large platter garnish with extra scallions & chopped peanuts.

NH Food Bank Chef Jason
NH Food Bank Chef Paul

This recipe created for lēf by Chefs Jason, Paul and Moriah of the NH Food Bank

As the New Hampshire Food Bank’s culinary leaders, Chefs Jayson, Paul and Moriah not only create fresh and healthy meals for shelters, soup kitchens and after-school programs across the state, but they provide professional culinary training to help community members enter the hospitality market. It’s this commitment to New Hampshire that has helped forge a strong bond with lēf Farms, where we share the same love of community.


keeping the fresh coming with a fresh new production manager

Coming off a very eventful summer that resulted in expanding distribution by adding Stop & Shop stores throughout New England and supporting medical first-responders during the pandemic with donations of a quarter of a million dollars in baby greens, hydroponic lettuce grower, lef Farms continues its forward momentum by adding a new production manager to its mix. “We’re so excited to add Mariana Robles to our management team”, smiles lef founder, Henry Huntington. “As a 2015 graduate from the University of Los Llanos Colombia, specializing in Agronomy, Mariana brings with her some fresh, out-of-the-box thinking that we can’t help but […]

Lēf Farms is a local New England grower of fresh salad greens

Very few mouth-watering
salads start with a

seven day roadtrip.

Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.

We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.

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