Melt the coconut oil in a large skillet over medium heat. Add shrimp, leek, salt and pepper; cook for 10 minutes or until shrimp are pink and opaque.
Remove from heat and set aside to cool.
In a large bowl, toss together remaining ingredients (parsnips through vinegar). Add shrimp mixture then toss and serve.
Notes
SERVING SUGGESTION: Grated Beet Salad – Grate washed and peeled beets into a bowl; drizzle with a little rice vinegar, lime juice and extra virgin olive oil then salt and pepper to taste and toss well.NUTRITION: 317 Calories; 11g Fat (32.2% calories from fat); 25g Protein; 29g Carbohydrate; 7g Dietary Fiber; 173mg Cholesterol; 204mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; ½ Vegetable; 2 Fat; 0 Other Carbohydrates.