Caribbean Jerk and Shrimp Salad
A flavor-packed base of fresh spinach, purple cabbage, brown lentils and purple kale tossed with house-made Mango Jerk Dressing. Finished with jerk grilled shrimp, diced mango, avocado, fresh cilantro and bell pepper strips.
Salads
Gluten-free
Ingredients per serving
Prepare Mango Jerk Dressing
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Mango 0.5 cup
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Caribbean jerk seasoning, dry 1.0 Tbsp
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Cayenne pepper 1.0 tsp
Finish the Salad
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Mango Jerk Dressing, as prepared 15.0 oz
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Spinach, packed 10.0 cups
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Lentils, cooked and cooled 2.0 cups
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Purple cabbage, thinly sliced 3.0 cups
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Baby purple kale 3.0 cups
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Diced mango 3.0 cups
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Avocado, diced 3.0 cups
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Red bell peppers, julienned 1.0 cup
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Chopped cilantro 0.5 cup
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Shrimp, grilled, 26/30 2.0 lbs
Preparation
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Prepare Mango Jerk Dressing
- Combine all ingredients in a blender and puree until smooth.
- Yield: 15 oz
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Finish the Salad
- Combine dressing with spinach, lentils, cabbage, and purple kale. Top with remaining ingredients.
