1mediumred bell pepperde-seeded, de-ribbed and chopped
2cupshalved cherry tomatoes
24largeshrimppeeled and deveined, cooked and chilled
2largeavocadospitted, peeled and smashed
1/3cupcoconut cream
1/2cupextra virgin olive oil
1/4cupapple cider vinegar
3tablespoonsDijon mustard
1mediumlemonjuiced
1/2teaspoongarlic powder
1teaspoonsea salt
1/2teaspoonhot sauce
Instructions
DO-AHEAD TIP: Cook and chill shrimp.
Prepare salad: In a large serving bowl, toss together Romaine, kale and arugula; top with chopped cucumber and bell pepper, cherry tomato halves and cooked shrimp; set aside.
Prepare dressing: In a medium bowl, whisk together remaining ingredients (avocados through hot sauce) until very smooth; drizzle mixture over salad and serve.
Notes
SERVING SUGGESTION: You really don’t need to add anything to this complete meal.NUTRITION: Per Serving: 578 Calories; 51g Fat; 14g Protein; 25g Carbohydrate; 7g Dietary Fiber; 55mg Cholesterol; 721mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; ½ Fruit; 10 Fat; 0 Other Carbohydrates. Points: 17.