Fresh ingredients washed with Purely Essential Fruit and Vegetable Wash make up this light and easy dinner
Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tbsp oil, lime juice and 1/4 tsp salt in a medium bowl
Place cauliflower in a food processor, pulse until chopped into rice-size pieces
Heat 1 tbps oil, coconut milk and remaining 1/4 tsp salt in a large non-stick skillet over medium-high heat. Add the riced cauliflower and cook, stirring occasionally, until softened approximately 5 minutes. Transfer to a large bowl and stir in coconut flakes. Wipe out the pan.
Toss shrimp with chili powder and cumin. Add the remaining 1 tbsp oil and the shrimp to the pan. Cook over medium heat, stirring frequently, until just cooked through, 3-4 minutes.
In 4 bowls, divide rice, shrimp, and mango salsa. Serve with lime wedges.
Kale, washed with Purely Essential Fruit and Vegetable Wash, is the star of this familiar, but a bit different, salad go to.