Chopped Salad with Shrimp and Curry Dressing Recipe

By tonya370

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
• 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

Details

Servings 1
Adapted from paleoleap.com

Preparation

Step 1

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.