Chopped Salad With Shirmp and Curry Dreassing

Cut salads of all kinds are always a huge success, and it certainly offers well! Packed with highly nutritious ingredients like purple kale, Napa cabbage, shrimp, avocado and pepper, 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 Shrimp and Curry Dressing Recipe

• Servings : 4
• Preparation time: 25 min.
• Cooking time: 4 min.

Ingredients

• 1 bunch purple kale, stems removed and chopped
• 1 lb raw shrimp, peeled and deveined
• 1 carrot, shredded
• 1 avocado, peeled and diced
• 1 bell pepper, diced
• 2 green onions, thinly sliced
• 2 mangos, diced
• 1 tbsp ghee or coconut oil
• 1⁄3 cup fresh cilantro, chopped
• 6-8 leaves Napa cabbage, chopped
• Sea salt and freshly ground black pepper

 for the coconut curry dressing

• 1 cup full-fat coconut milk
• 1 1⁄2 tbsp coconut aminos
• Juice of 1 lime
• 2 tsp curry powder
• 1 small garlic clove, minced
• Pinch of cayenne pepper, or more to taste
• Chopped salad preparation
• Sea salt to taste

Preparation

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.