coach tawnee

Note: Amounts listed are estimated and used for a “family style” salad; adjust as needed. Can be a single-serving meal. No rules! That said, I recommend making this in a big batch because this salad is even better the next day!

Directions

For The Dressing…

• Directions: Add all ingredients to a food processor and blend until creamy. A little goes a long way and you may have leftovers depending on your salad size.

For The Salad Fixin’s…

• Chop the romaine and kale. Finely chop the herbs. Prep the rest of the veggies (chop, shred, etc). Add to a big-ass salad bowl.
  • I like to take kitchen scissors and chop the salad ingredients even more, especially broccoli slaw and sprouts; easier to do with scissors when it’s all in the bowl (just a preference not necessary).
• Add the salad dressing—as much as you need depending on salad size—and mix well. For best results let dressing settle into salad for a bit.

And Don’t Forget The Protein!

• Prep the shrimp.
• Heat a pan and melt coconut oil—a lot of coconut oil yields best results so feel free to go over 2 tbsp!
• Add shrimp and cook on medium heat, sprinkle on a little coconut aminos and nama shoyu.
• Turn shrimp after several minutes or until the down side is pink and cook until pink.
• Add more aminos or nama shoyu* as desired.
  • *This is a fermented soy sauce and may not be advised if gut issues present or sensitive to FODMAPs.
• Top your salad with these delicious shrimp!