Ingredients
Garlic Lime Shrimp
- 2 tablespoons extra virgin olive oil
- 1 lime, zested (juice kept for dressing)
- 1 garlic clove, microplaned
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 pound shrimp, peeled and deveined
Habanero Mango Dressing
- ⅓ cup mango
- ½ habanero, seeds removed
- ¼ cup cilantro leaves
- 1 lime, juiced (about 2 tablespoons)
- 2 tablespoons apple cider vinegar
- ¼ teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- ¼ cup filtered water
Salad
- 1 bunch curly kale, thick stems removed, roughly chopped
- 1 cup cooked quinoa (optional, or cauliflower rice)
- 1 medium watermelon radish, cut into thin rounds then quartered
- ¼ cup mango, diced (optional)
- ½ avocado, thinly sliced
- Micro cilantro or regular cilantro leaves (for garnish)
Method
Step 1
To prepare the shrimp, combine the olive oil, lime zest, garlic, sea salt, and pepper in a bowl. Add the shrimp and stir to coat in the marinade. Allow to marinate while preparing the rest of the salad.
Step 2
Make the dressing by adding all of the dressing ingredients into a high-speed blender, blend until smooth.
Step 3
Preheat a large pan over medium-high heat. Once the pan is hot add the shrimp and cook for about 1 minute per side or until fully cooked. Transfer the shrimp from the pan onto a plate to rest once cooked.
Step 4
To assemble the salad, toss the kale together with the dressing in a large bowl until evenly coated. Use your hands to massage and soften the kale. Add quinoa (if using) and toss. Divide the kale between two individual bowls.
Step 5
Top each bowl with shrimp, radishes, mango (if using), avocado slices, then garnish with cilantro and serve immediately.
Nutritional analysis per serving (if serving two): Calories: 619, Total Fat: 30g, Saturated Fat: 4g, Cholesterol: 363mg, Sodium: 1074mg, Carbohydrates: 44g, Fiber: 11g, Sugars: 15g, Protein: 50g, Net Carbs: 33g
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