COCONUT SHRIMP SALAD WITH CASHEWS AND BLACKBERRIES

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Salads are one of our absolute favorite things to have for lunch around here. We find them quick to make and we always have the basics on hand so we can just add from there. M would be perfectly fine eating the same kind of salad all the time...but I need variety, and lots of it.  This coconut lime shrimp salad is the bomb! And the best part...it takes no time at all.

Serving size: 2

INGREDIENTS

  • 1/2 lb shrimp
  • 1/4 cup cashews
  • 4 cups spinach
  • 1 tbsp coconut oil
  • 1/2 cup blackberries

Dressing

  • 1 tbsp coconut oil
  • 1 lime (juice)
  • salt & pepper to taste

DIRECTIONS

  1. If your shrimp are frozen make sure to run them under water to completely dethaw.
  2. In a pan over medium high heat melt 1 tbsp coconut oil and cook 1/2 pound of shrimp till pink!   
  3. Divide the 4 cups spinach, 1/2 cup blackberries and 1/4 cup of cashews between two bowls. Top salads with shrimp.
  4. Warm coconut oil to form a liquid. Combine oil with juice from 1 lime and salt & pepper. Add dressing to liking.

enjoy!

much love-

danielle

xoxo

coconut shrimp salad with cashews and blackberries, coconut shrimp salad, healthy food choices, salad ideas, coconut shrimp, cashews, spinach, blackberries, quick salad ideas, coconut oil, lime juice,
coconut shrimp salad with cashews and blackberries, coconut shrimp salad, healthy food choices, salad ideas, coconut shrimp, cashews, spinach, blackberries, quick salad ideas, coconut oil, lime juice,

Danielle Gutelli

Mom Wife Foodie, 396 Auburn Street, Plymouth, MI, 48170