Easter Salad
Serves 215 mins prep10 mins cook
A vibrant and healthy Easter salad featuring chopped kale, red onion, alfalfa sprouts, roasted kabocha squash, Brussels sprouts, baby bella mushrooms, seaweed shirataki noodles, beets, sunflower seeds, and wild shrimp poached in lemon and peppercorn. Topped with a creamy balsamic dressing made from almond milk yogurt, balsamic vinegar, coconut aminos, lemon, and MCT oil. This dish is colorful, delicious, and perfect for a light lunch.
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What you need
Instructions
1: Chop kale, red onion, and fresh veggies. 2: Roast kabocha squash and Brussels sprouts. 3: Cook wild shrimp in lemon and peppercorn. 4: Combine all ingredients in a bowl, including seaweed shirataki noodles, beets, and sunflower seeds. 5: Prepare the creamy balsamic dressing by mixing almond milk yogurt, balsamic vinegar, coconut aminos, lemon, MCT oil, Himalayan salt, and pepper. 6: Top the salad with the dressing and serve.View original recipe