Shrimp and Nasturtium Flower Salad with Avocado Dressing
Ingredients
- 3 cups arugula
- 2 cups chopped kale ribs removed
- 6 - 8 nasturtium flowers
- 1 medium cucumber chopped
- 1 medium peach pitted and cubed
- 16 large shrimp peeled and deveined, cooked and chilled
- 1 medium red bell pepper de-seeded, de-ribbed and chopped
- 2 large avocados pitted, peeled and sliced
- 1/3 cup coconut cream
- 1/2 cup extra virgin olive oil
- 1/4 cup cider vinegar
- 3 tablespoons Dijon mustard
- 1 medium lemon juiced
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon hot sauce
Instructions
- In a large serving bowl, toss together arugula and kale; place nasturtiums flowers, chopped cucumber, cubed peaches, shrimp, and bell pepper on top.
- Set the bowl aside. In a medium bowl, smash together remaining ingredients (avocados through hot sauce) until smooth; drizzle this mixture over the salad and serve.
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