I was out late last night and didn’t eat enough at dinner (as per usual). The champagne was flowing and I was too busy socializing which inspired today’s lunch…Something larger than usual, but still clean and colorful - my Sunday Shrimp Salad with caramelized grapefruit (using vanilla coconut sugar), avocado, JF Spicy Salt, roasted cauliflower, red onion, radish, pomegranate seeds, raw sunflower seeds, cilantro, and JF Simple Mustard Vinaigrette. Serves 1. 

INGREDIENTS:

Red butter lettuce (I like Organic Girl)
Red onion, sliced thin on the mandoline
Radish, sliced thin and cut into matchsticks
Cilantro, coarsely chopped
Pomegranate seeds
Raw sunflower seeds
Avocado, chopped
Vegan feta, crumbled
Roasted cauliflower
Caramelized grapefruit
Saut​​éed shrimp
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Roasted Cauliflower:
Cauliflower
Olive oil
JF Spicy Salt
Fresh cracked black pepper

Caramelized Grapefruit:
Grapefruit, peeled and segmented
Vanilla coconut sugar

Saut​​éed Shrimp:
Olive oil
Wild caught shrimp
JF Spicy Salt

PROCESS:

Roasted Cauliflower
Preheat your oven to 375º. On a prepared baking sheet, toss the cauliflower in olive oil and season with JF Spicy Salt and cracked black pepper. Convection roast for about 30 minutes, until the exterior is slightly brown. Set aside before assembling in our salad.

Caramelized Grapefruit
Dip both sides of each grapefruit segment in vanilla coconut sugar. Line them on a baking sheet and torch the exterior until the sugar is just crystallized. Set aside before assembling in your salad. 

Sautéed Shrimp
In a large sauté pan warm your olive oil. When that begins to shimmer add in your shrimp. Season with JF Spicy Salt and flip for an even cook. Once they curl and are just pink, remove from the heat. Set aside to cool slightly before assembling in our salad.