Easy shrimp salad with lots of taste.
Ingredients:
- 16 medium Shrimp, raw
- 1 serving Garlic – minced (1 tsp) (by ELLERCADE)
- 1 tsp Curry powder
- .5 fruit without skin and seeds Avocados, California (Haas)
- 1 cup, pared, chopped Cucumber (peeled)
- 2 cup Baby kale and spinach blend salad mix
- 1 tbsp coriander fresh (by MJSPHOTO6)
- 3 tbsp Cashew Nuts, dry roasted
- 2 tsp Ginger Root
- 4 tsp Lime Juice – ReaLime 100% Lime Juice
- .5 serving Garlic – minced (1 tsp) (by ELLERCADE)
- 1 1tsp Coconut Oil
- 1 tsp Curry powder
Instructions:
- Heat 1 tsp. of coconut oil in a small pan over medium heat. Add garlic and shrimp. When shrimp is no longer clear, sprinkle curry.
- Cut and dice the cucumber and avocado. place in a bowl with baby kale and spinach, and add the cooked shrimp.
- In a food processor, puree the ginger root, 2 tbsp. of olive oil, 4 tsp. of lime juice, the curry and minced garlic, along with salt, until smooth. Pour dressing over salad and top with fresh minced coriander and cashews.
- Serving Size: Makes two servings.
