Asian Lettuce Salad

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Washington Post


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3 medium cloves garlic, coarsely chopped

1-inch piece peeled ginger root, coarsely chopped

2 tablespoons Freshly squeezed juice of 1/2 to 1 lemon (2 tablespoons)

2 tablespoons low-sodium soy sauce or tamari

2 tablespoons tahini

1/3 cup olive oil, or more as needed

1 large large head romaine lettuce (outer leaves discarded if discolored or torn), washed and dried then cut crosswise into thin ribbons

2 baby bok choy, washed, dried and cored, then cut crosswise into bite-size ribbons

1 medium cucumber, peeled and cut crosswise into thin rounds

2 medium carrots, cut crosswise into thin coins

1 medium red bell pepper, stemmed, seeded and cut into thin slices

3 scallions (white and light-green parts), cut crosswise into thin slices

1/4 cup chopped cilantro or flat-leaf parsley leaves

1 1/2 cups peeled and deveined cooked small shrimp (optional)

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