CHOPPED SALAD WITH SHRIMP AND CURRY DRESSING

chopped-salad-shrimp-mainCHOPPED SALAD WITH SHRIMP AND CURRY DRESSING

Ingredients

1 lb raw shrimp, peeled and deveined
1 bunch purple kale, stems removed and chopped
6-8 leaves Napa cabbage, chopped
1 carrot, shredded
1 bell pepper, diced
1 avocado, peeled and diced
2 mangos, diced
2 green onions, thinly sliced
1⁄3 cup fresh cilantro, chopped
1 tbsp ghee or coconut oil
Sea salt and freshly ground black pepper
Ingredients for the coconut curry dressing
1 cup full-fat coconut milk
Juice of 1 lime
1 1⁄2 tbsp coconut aminos
1 small garlic clove, minced
2 tsp curry powder
Pinch of cayenne pepper, or more to taste
Sea salt to taste

Preparation
Whisk all of the ingredients for the dressing into a medium bowl.
Taste and adjust the seasoning if desired.
Place the dressing in the refrigerator while prepping the rest of the salad.
In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro.
Toss to mix well and set aside.
Heat a large skillet with the ghee or coconut oil over a medium-high heat.
Season the shrimp with salt and pepper and add shrimp to the skillet.
Cook 1.5 – 2 minutes on each side or until the shrimp are opaque in the center.
Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve.

Chopped Salad with Shrimp and Curry Dressing

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