Shopping list:
baby tomato
romaine hearts
arugula (or baby greens)
red cabbage head
pumpkin seeds
mango fresh
red onion
cucumber
26/30 peeled and deveined tail-off shrimp - ideally, wild US or BAP certified
limes
Yellow Corn Tortilla - (6 inch)
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1 cup romaine hearts chopped
1/4 cup red cabbage sliced
1 cup arugula (or any mixed greens)
2 mango - peeled and diced
1/2 cup toasted pumpkin seeds
1/4 cup shaved red onion
1 lime juiced and zested
1 cucumber - seeded and diced
1 cup baby tomato sliced
1/4 cup Nutritional Yeast
Extra Virgin Olive Oil as needed
Sherry (or cider) vinegar as needed
Salt and Fresh cracked pepper
4 yellow corn tortilla shells (toasted over an open flame or grilled)
The key here is dressing the salad properly. Toss all your ingredients - EXCEPT THE SHRIMP - in a large bowl. Drizzle the bowl with lime juice, lime zest, and a dash of vinegar. Season at this point with the yeast, salt, and pepper. Toss in the vinegar. Then drizzle in the olive oil and lightly coat. Arrange the salad so the dressed mangos sit atop the salad. Then top the salad with grilled, roasted, or pan-fried shrimp. Drizzle the shrimp with a touch of olive oil and more nutritional yeast. Serve with the toasted tortilla.