Tropical Confetti Salad

Ingredients

For the Jerk Shrimp:

• 2 teaspoons avocado or olive oil
• 1/2 pound large raw shrimp, peeled and deveined
• 1 teaspoon Jamaican jerk seasoning

For the cilantro-lime dressing:

• Juice of 1 lime
• 2 tablespoons vinegar
• 2 teaspoons honey
• 2 tablespoons canola or sunflower oil
• 1/4 cup cilantro
• 2 tablespoons mayonnaise

For the confetti salad:

• 3 cups baby spinach, cut into 1/4 inch thick ribbons
• 2 cups shredded tri-color coleslaw mix (from a bag)
• 1/4 cup cilantro, roughly chopped
• 1/2 red bell pepper, diced
• 3 scallions, thinly sliced
• 1/2 cup fresh pineapple, diced
• 1/4 cup coconut chips
• 1/4 cup sunflower seeds
• 1 ripe avocado, sliced

Instructions

1. To prepare the shrimp, heat a large saute pan on medium-high with the oil. Toss shrimp with the jerk seasoning, and salt to taste (if seasoning does not already contain salt). Sear shrimp in hot pan for 1-2 minutes per side, or just until cooked through. Remove from pan and set aside.
2. For the dressing, combine all ingredients and a pinch of salt and pepper in a blender or small food processor. Pulse to combine until smooth. Set aside.
3. In a large mixing bowl, combine spinach ribbons, slaw mix, cilantro, red pepper, scallions, and pineapple. Pour dressing into salad, and toss well to coat all ingredients. Divide mixture amongst two bowls, sprinkle with coconut chips and sunflower seeds. Top with shrimp and avocado slices, and serve immediately or chill until ready to serve.

Cook’s notes