Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Coconut Oil
  • 1 Tablespoon minced garlic
  • 1 pound medium shrimp (peeled, deveined and tail removed)
  • 1/4 cup prepared basil pesto
  • 4 cups arugula
  • 1 small honeydew melon (formed into small melon balls (or 1 inch cubes))
  • 2 California Avocados (peeled and seed removed, cubed)
  • Juice of one small lime
  • drizzle of white balsamic vinegar
  • Kosher salt and freshly cracked black pepper (to taste)

Instruction

  • In a medium skillet, heat the coconut oil.
  • Add the garlic and cook for 2 minutes, until fragrant.
  • Add the shrimp, and cook over medium heat for 5 minutes, until a light pink.
  • Stir in the pesto and cook for an additional 2-3 minutes. Set aside.
  • In a large bowl, assemble the salad starting with the arugula and melon. Top with prepared shrimp, then California Avocado. Drizzle with lime juice, white balsamic vinegar and sprinkle with Kosher Salt and freshly cracked black pepper, to taste.