Spicy Shrimp and Avocado Salad with Tahini Dressing

This recipe is sourced from Healthful Pursuit and Original Recipe is from Oh Snap Let’s Eat!

Ingredients

• 5 cups baby kale and baby spinach mix
• 1 medium-sized cucumber
• 1 avocado
• 1 tablespoon lime juice
• 1/2 lb. (.23 kg) uncooked prawns (shrimp)
• 3 cloves garlic, minced
• 1/2 teaspoon cumin
• ½ teaspoon meat rub/seasoning ie: cajun, paprika,
• 1/4 teaspoon chili flakes (optional)
• Cooking oil/fat of choice (I used coconut oil)

Instructions

1. Heat your cooking oil/fat in a frypan (skillet) over medium high heat. Add minced garlic and cleaned prawns. Season the prawns in the pan with the cumin, seasoning and chilli flakes (if using). Cook a few minutes on each side until opaque and pinky-peach in colour. Remove from heat and set aside.
2. Divide baby kale and baby spinach mix between your bowls. Chop the cucumber and add it to the salad. Chop the avocado and coat with 1 tablespoon of lime juice. Add them to the salad as well. Finally, roughly chop the prawns into bite-sized pieces and add it to the salad.
3. To create the dressing, add all ingredients to a blender and blend until smooth.
4. Drizzle over salad as desired and serve.