Grilled Shrimp Salad
This seafood spin on brunch is super easy and nutritious, making it a great bunch option!
diced sweet potato
avocado or olive oil
Step 1: Bake diced sweet potatoe and whole beet at 350F until cooked.
Step 2: While it’s cooking chop mango, cucumbers, tomatoes and avocado.
Step 3: Lightly Sauté organic black kale in gr avocado or olive oil.
Step 4: Grill shrimp until cooked – season with salt, pepper, garlic.
Step 5: Mix kale with arugula and add all of the remaining ingredients on top of salad.
Step 6: Drizzle sesame oil and squeeze lemon on top of salad.
Thanks to Lisa at #LAMeals for this awesome recipe.