GRILLED SHRIMP & MANGO SALAD WITH COCONUT GINGER BASIL DRESSING
For 2 servings
1 head of romaine lettuce
1/2 c red cabbage
1 c jicama
1 Persian cucumber
1 tbsp red onion
1 small avocado
1/2 tbsp coconut oil
Pinch of salt & pepper
1 tsp jalapeño
2 tbsp fresh cilantro
1 tsp black sesame seeds.
Make Coconut Ginger Basil Dressing- recipe below.
Wash, spin dry and chop lettuce into 1/2 inch slices- set aside.
Wash and chop red cabbage into the thinest slices you can-set aside.
Cut off skin of jicama and slice into 1/8 inch slices- set aside.
Wash and slice cucumber into thin slices- set aside.
Chop red onion into the thinest slices you can- set aside.
Cut sides off mango so there is no seed in the chuck you have cut off. Slice into the chunk but do not go through the skin. Turn the mango and slice down the other way. Flip the mango inside out so that little sliced squares pop out- set aside.
Cut the avocado in half- set aside.
Wash and pat dry shrimp. Season with a pinch of both salt and pepper.
Heat a skillet to high heat. Add coconut oil, once hot, add shrimp to the pan. Cook for 2 mins, flip and cook for another two mins. Take off heat- set aside.
To assemble bowls; toss 2 tbsp Coconut Ginger Basil Dressing with the chopped romaine lettuce. Distribute the lettuce equally between the two bowls then add all the other sliced veggies and fruit equally between the bowls. Place shrimp on top of everything. Garnish with fresh cilantro, basil. lime wedges, extra dressing and black sesame seeds.
INGREDIENTS FOR COCONUT GINGER BASIL DRESSING:
1/2 c coconut oil
1 c fresh basil
1 inch fresh ginger
1/8 tsp salt
Place all ingredients into a Nutri bullet. Blend on high until everything is well combined.