Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil
  • 1 tbsp sesame oil
  • 2 tbsp coconut aminos
  • 1 tbsp white wine vinegar
  • 2 tsp honey ((optional, omit for Whole30))
  • 2 tsp hot sauce ((optional))
  • 2 cloves garlic, minced
  • 1 lime, juice of
  • 3 cups kale, chopped
  • 3 cups cabbage, chopped
  • 1 bell pepper, chopped
  • 2 carrots, grated
  • 1 mango, cut into small cubes
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped cashews
  • 1.5 lbs shrimp, tails removed peeled and deveined
  • 1 tbsp avocado oil
  • Salt and pepper

Instruction

  • Make dressing by combining all of the dressing ingredients in a small jar or bowl and mixing well.
  • Prepare kale, cabbage, bell pepper, carrots, mango and cilantro as noted. Place everything in a large bowl and toss to mix. Cut up cashews for topping and set aside.
  • Heat a large skillet over medium heat and add in 1 tbsp avocado oil. Once the skillet is hot, add in shrimp to cook. Cook shrimp just a couple of minutes each side, until pink throughout. Season shrimp with salt and pepper to taste.
  • Add dressing to salad bowl and toss to coat. Serve salad topped with shrimp and chopped cashews. Enjoy.