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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


  1. In a medium skillet, heat 3 tablespoons olive oil over medium-high heat.

  2. Add the shrimp and sauté until cooked, about 2 to 3 minutes.

  3. In a medium bowl, whisk together the shallots, vinegar, mustard and honey; season with salt and pepper as desired.

  4. Slowly whisk in the remaining ¼ cup of olive oil until thick.

  5. Add the shrimp to the dressing and mix well to coat.

  6. Evenly distribute the spinach onto four plates.

  7. Place equal amounts of shrimp onto the spinach and top with equal amounts of avocado and goat cheese.

  8. Drizzle remaining dressing over salads and serve.

  9. 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


  1. Melt coconut oil in a large skillet over medium-low heat.

  2. Add the pine nuts and toast for two to three minutes.

  3. Add the cranberries and sauté for three minutes or until the cranberries begin to soften.

  4. Sprinkle stevia over the cranberries and pine nuts, stirring to coat.

  5. Add the kale and sauté over medium heat until the leaves begin to turn bright green.

  6. In a separate bowl, combine apple cider and tamari.

  7. Pour into skillet and cover.

  8. Cook for five minutes, or until greens are tender. (Leaves should be green and not bitter when done.)

  9. Toss with teaspoon of cider vinegar and serve.

  10. Serves 6.

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