Caribbean Jerk and Shrimp Salad
A flavour-packed base of fresh spinach, purple cabbage, brown lentils and purple kale tossed with house-made Mango Jerk Dressing. Finished with jerk grilled shrimp, diced mango, avocado, fresh cilantro and bell pepper strips.
Ingredients
Prepare Mango Jerk Dressing
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Mango 85 g
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Caribbean jerk seasoning, dry 5 g
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Cayenne pepper 2 g
Finish the Salad
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Mango Jerk Dressing, as prepared 425 ml
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Spinach, packed 300 g
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Lentils, cooked and cooled 400 g
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Purple cabbage, shredded 210 g
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Baby purple kale 200 g
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Mango, diced 500 g
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Avocado, diced 400 g
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Red bell pepper, julienned 150 g
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Cilantro, chopped 8 g
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Shrimp, grilled, 26/30 900 g
Preparation
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Prepare Mango Jerk Dressing
- Combine all ingredients in a blender and puree until smooth.
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Finish the Salad
- Combine dressing with spinach, lentils, cabbage and purple kale. Top with remaining ingredients.