

Shrimp and Spinach Salad
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 pound shrimp, peeled and deveined
1 shallot, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon mustard
1 tablespoon honey
Salt and pepper as desired
8 ounces baby spinach
1 avocado, peeled, pitted and cubed
1/2 cup crumbled goat cheese
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In a medium skillet, heat 3 tablespoons olive oil over medium-high heat.
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Add the shrimp and sauté until cooked, about 2 to 3 minutes.
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In a medium bowl, whisk together the shallots, vinegar, mustard and honey; season with salt and pepper as desired.
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Slowly whisk in the remaining ¼ cup of olive oil until thick.
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Add the shrimp to the dressing and mix well to coat.
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Evenly distribute the spinach onto four plates.
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Place equal amounts of shrimp onto the spinach and top with equal amounts of avocado and goat cheese.
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Drizzle remaining dressing over salads and serve.
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Serves 4.
Sweet Kale Salad
1 large bunch of kale, washed, destemmed and cut into bite-sized pieces
3 tablespoons coconut oil
½ cup pine nuts
½ unsweetened, dried cranberries
1 tablespoon stevia
3 tablespoons apple cider
1 tablespoon tamari
1 teaspoon apple cider vinegar
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Melt coconut oil in a large skillet over medium-low heat.
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Add the pine nuts and toast for two to three minutes.
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Add the cranberries and sauté for three minutes or until the cranberries begin to soften.
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Sprinkle stevia over the cranberries and pine nuts, stirring to coat.
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Add the kale and sauté over medium heat until the leaves begin to turn bright green.
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In a separate bowl, combine apple cider and tamari.
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Pour into skillet and cover.
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Cook for five minutes, or until greens are tender. (Leaves should be green and not bitter when done.)
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Toss with teaspoon of cider vinegar and serve.
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Serves 6.

