Chopped Salad with Shrimp and Curry Dressing Recipe

5 from 1 vote

A healthy chopped salad loaded with colorful vegetables, shrimp and a creamy coconut curry dressing.

Course Salad

Cuisine American

Keyword chopped, curry, shrimp

Prep Time 25

Cook Time 4

Total Time 29

Servings people

Calories 400kcal

Cost 20

Whisk all of the ingredients for the dressing into a medium bowl.
1 cup full-fat coconut milk, Juice of 1 lime, 1 1 ⁄2 tablespoon coconut aminos, 1 small garlic clove, 2 teaspoon curry powder, Pinch of cayenne pepper, Sea salt to taste
Taste and adjust the seasoning if desired.
Place the dressing in the refrigerator while prepping the rest of the salad.
In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro.
1 bunch of purple kale, 6-8 leaves Napa cabbage, 1 carrot, 1 bell pepper, 1 avocado, 2 mangos, 2 green onions, 1 ⁄3 cup fresh cilantro
Toss to mix well and set aside.
Heat a large skillet with the ghee or coconut oil over medium-high heat.
1 tablespoon ghee or coconut oil
Season the shrimp with salt and pepper and add shrimp to the skillet.
1 lb raw shrimp, Sea salt and freshly ground black pepper
Cook for 1.5 – 2 minutes on each side or until the shrimp is opaque in the center.
Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve.