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!