Spring Salad with Mango Orange Cilantro Vinaigrette

Ingredients

Mango Orange Cilantro Vinaigrette

• 1 Garlic clove
• 1/2 Bunch of fresh cilantro washed
• 2-3 tbsp. red onion
• 1/3 cup Champagne vinegar
• 1/2 cup Natalie's Orange Mango Juice
• 1 tsp. Natalie's Pure Lime Juice
• 1 tsp. Natalie's Pure Lemon Juice
• 3/4 cup extra virgin olive oil (good quality)
• Sea salt & fresh ground pepper to taste

Shrimp

• 1/2 lb of shrimp tails removed
• dash of garlic salt
• dash of paprika
• dash of garlic powder
• dash of fresh ground pepper
• dash of sea salt
• 1/2 tbsp coconut oil

Salad

• Mixed greens
• 1 Red pepper diced
• 1 Avocado diced

Directions

Mango Orange Cilantro Vinaigrette

1. Place all items (except olive oil) into a blender.
2. Drizzle in the olive oil in until all ingredients are blended together.
3. Add salt & pepper to taste.

Shrimp

1. Rinse shrimp with water pat until completely dry.
2. Season the 1/2 lb. of shrimp (tails removed) with garlic salt paprika garlic powder fresh ground pepper & sea salt.
3. Heat 1/2 tbsp. of coconut oil in a skillet over medium heat.
4. Place shrimp into the skillet be careful to not crowd the pan to make sure they will cook evenly & not become rubbery.
5. Cook for about 2 minutes per side.
6. Remove from skillet & set aside.

Salad

1. Dice red pepper and avocado toss with mixed greens. Top salad with shrimp & vinaigrette.