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