Serves 2

Ingredients:

1 zuchinni (sliced & roasted)

1 half ripe pear in (sliced & roasted)

1 romaine lettuce washed and dried and cut in bite size peaces

Half a cup organic grass fed goat cheese

2 stalks celery washed and chopped

Half cup EV olive oil

1 tbsp dijon mustard

1tbsp lemon juice

1 tbsp balsamic

A pinch of garlic diced

1 tbsp chopped parsley

Sea salt and cracked pepper

Slice zucchini and pears, toss in coconut oil and roast on 375 degrees until tender.

Mix all dressing ingredients in a small jar and shake shake shake.

On a plate arrange lettuce, celery and zucchini and pear on top sprinkle cheese and drizzle dressing on top.

Optional: Add some chopped organic chicken breast to top salad. Enjoy!

Shrimp salad

paleo, gluten-free, super healthy
Serves 5 to 7

1 lettuce of your preference ( i suggest curly endive or butter) washed and in bite size pieces
1 avocado in slices
1 lb medium shrimp boiled in salted water for 8 min and cooled in ice water
1 mango in small cubes
1 cup organic corn
1 cup cherry tomatoes
1 cup orange wedges
1 cup arugula
3 tbsp black and regular sesame
Arrange on plates as desired

Dressing

Mix all ingredients in a mason jar and shake shake shake.

Chef Vanessa Lee
Questions and comments: [email protected]