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Shrimp Salad with Dragon Fruit Vinaigrette

Shrimp Salad with Dragon Fruit Vinaigrette

I’ve been wanting to try a dragon fruit so I finally bought one. It then sat on my counter for a couple of days before I finally decided to try it in a dressing. This beautiful mild/sweet/tart fruit with it’s kiwi-melon quality was a great accompaniment to the garlic shrimp.

1 lb shrimp
3 garlic cloves, minced
1T coconut oil
5 oz spinach
5-6 strawberries, slices
1 avocado, diced
3 Roma tomatoes, diced
3T pepitos (pumpkin seeds)

VINAIGRETTE:
1/2 dragon fruit
1/8 cup olive oil
1/8 cup balsamic vinegar
1/2 tsp sea salt

To make the vingaigrette, add ingredients to a food processor and blend until smooth. Remove the dragon fruit from the skin just as you would an avocado, but taking a soup spoon and running it along the edge. Once everything is blended, refrigerate.

In a medium skillet, heat coconut oil on medium heat. Add shrimp and cook until translucent (about 5-8 minutes depending on the size of your shrimp). Add the minced garlic about 3-5 minutes into cooking time. Remove from heat.

Divide spinach, strawberries, tomatoes and avocado among four plates. Drizzle with dressing. Sprinkle pepitas on top. Add freshly ground pepper if desired.

Enjoy!

Directions

Ingredients

Directions