Salad:

• 4 Large fresh cooked shrimp (peeled)
• 12 oz Spinach, fresh or bagged
• 1 cup Fresh basil, roughly chopped if the leaves are large
• 1 Ripe papaya, peeled and sliced (seeded)
• 1 Tomato, sliced
• 1 Cucumber (peeled and julienned)

Dressing:

• 2 tablespoons Thick coconut milk (take from the top of the can)
• 1 tablespoon Olive oil
• 1 tablespoon Freshly squeezed lime juice
• 2 tablespoons Brown sugar
• 1/2 tablespoon Chili sauce
• 2 tablespoons Low sodium soy sauce

Salad:

1. Peel shrimp and boil in water for 2-3 minutes, or until pink and firm (well done). Drain and set aside.
2. Wash and spin dry spinach. Place in a bowl and sprinkle in the fresh basil.
3. Arrange the papaya, tomatoes, cucumber, shrimp over the spinach.

Dressing:

1. Combine all dressing ingredients and stir well until coconut milk is fully dissolved.* Taste test the dressing. It should be tangy and a little spicy. If you find it too sour, add a little more sugar according to your taste. If too sweet, add more lime juice.
2. When ready to serve:
3. Either toss the salad with the dressing, or serve the dressing on the side.

**Feel free to drizzle salad with more OLIVE OIL if desired :)

***Optional garnish: Add a few edible flowers, such as Nasturiums or Pansies. But not SWEET PEAS, they're not edible.

Servings: 4

Preparation time: 20 minutes

Nutrition Information>