Chopped Salad With Shirmp and Curry Dreassing

Chopped Salad With Shirmp and Curry Dreassing

Cut salads of all sorts are still a huge success and he certainly much offer! Packed with highly nutritious ingredients like  Napa cabbage, purple kale, shrimp, pepper and avocado , it is an easy way to find out what Paleo is all about and get back to basics with your diet.
We decided to crown this salad with a creamy dressing coconut curried nuts. The dressing has a nice kick and adds a beautiful part of healthy fats in coconut milk. We also found that mango salad in contrast especially well with the dressing. Or course, if you are not a fan of curry spices, you can always replace with another house dressing. This almond vinaigrette and spicy dressing are both great options.
Enjoy this refreshing salad outside on a hot and sunny day, or do the work by bringing some of the vinaigrette in a separate airtight container.

Chopped Salad With Shirmp and Curry Dreassing

Chopped Salad With Shirmp and Curry Dreassing
Chopped Salad with Shrimp and Curry Dressing Recipe
Chopped Salad With Shirmp and Curry Dreassing
Serves 4
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Prep Time
25 min
Cook Time
4 min
Prep Time
25 min
Cook Time
4 min
495 calories
41 g
247 g
26 g
31 g
15 g
493 g
1186 g
27 g
0 g
9 g
Nutrition Facts
Serving Size
493g
Servings
4
Amount Per Serving
Calories 495
Calories from Fat 220
% Daily Value *
Total Fat 26g
40%
Saturated Fat 15g
74%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 247mg
82%
Sodium 1186mg
49%
Total Carbohydrates 41g
14%
Dietary Fiber 9g
35%
Sugars 27g
Protein 31g
Vitamin A
125%
Vitamin C
200%
Calcium
19%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch purple kale, stems removed and chopped
  2. 1 lb raw shrimp, peeled and deveined
  3. 1 carrot, shredded
  4. 1 avocado, peeled and diced
  5. 1 bell pepper, diced
  6. 2 green onions, thinly sliced
  7. 2 mangos, diced
  8. 1 tbsp ghee or coconut oil
  9. 1⁄3 cup fresh cilantro, chopped
  10. 6-8 leaves Napa cabbage, chopped
  11. Sea salt and freshly ground black pepper
  12. for the coconut curry dressing
  13. 1 cup full-fat coconut milk
  14. 1 1⁄2 tbsp coconut aminos
  15. Juice of 1 lime
  16. 2 tsp curry powder
  17. 1 small garlic clove, minced
  18. Pinch of cayenne pepper, or more to taste
  19. Chopped salad preparation
  20. Sea salt to taste
Instructions
  1. Whisk all dressing ingredients in a medium bowl.
  2. Taste and adjust seasoning if necessary.
  3. Place the dressing in the refrigerator while preparing the rest of the salad.
  4. In a large bowl, combine kale, cabbage, carrot, bell pepper, avocado, mango, green onion and cilantro.
  5. Stir to mix well and set aside.
  6. Heat a large frying pan with melted butter or coconut oil over medium-high heat.
  7. Season shrimp with salt and pepper and add shrimp to pan.
  8. Bake 1.5 to 2 minutes per side or until shrimp are opaque in the center.
  9. Place shrimp on it on top of the salad, drizzle with desired amount of dressing and serve.
beta
calories
495
fat
26g
protein
31g
carbs
41g
more
PaleoRecipe24.Com http://paleorecipe24.com/

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