PAPAYA GINGER CRUNCH KALE SALAD

Salad Ingredients: 

• 2 cups kale 
• ¼ cup quinoa 
• ½ small red onion, thinly sliced
• ¼ small cucumber, core removed and thinly sliced
• 1 roma tomato, cut in eighths 
• ½ cup diced pineapple 
• ¼ red and yellow bell pepper, diced
• 2 tablespoons pumpkin seeds 
• 3 tablespoons Ashebre Papaya Ginger Vinaigrette 
• 1 pinch salt 

Seared Shrimp Ingredients: 

• 1 tablespoon butter
• 1 sprig thyme 
• 2 cloves garlic, crushed
• 8 jumbo shrimp
• 1 tablespoon Ashebre Blackening Spice 
• 2 teaspoons coconut oil

Instructions:

1. In a medium stainless steel bowl, combine kale salad ingredients. Toss with vinaigrette and plate.
2. Heat a cast-iron skillet over high heat. 
3. Season shrimp with Ashebre Blackening Spice.
4. Add coconut oil to the skillet, sear for shrimp for one minute on each side. 
5. Add butter, thyme, and garlic. Base with butter for an additional 90 seconds. 
6. Toss Salad and Serve