(makes 2 servings, 10 min prep, 10 minute cook)
Ingredients: 1/2 lb sustainable shrimp, 4 cups mixed greens, 1 cup chopped cherry tomatoes, 3 apricots, 1/4 cup cilantro, 1 avocado, 2 limes, 1/4 cup extra virgin olive oil, 2 cloves garlic, 2 Tbsp ginger, 1 tsp chili powder, 1 tsp paprika, sea salt to taste, edible flowers.
- Place 1/2 lb shrimp in a pan over medium heat for about 5-7 minutes or until they are fully cooked and turn pink. Add 2 Tbsp grated ginger, 1 tsp chili powder, 1 tsp paprika, the juice from 1/2 a lime, and sea salt (to taste) to the shrimp.
- While the shrimp are cooking, chop 1 cup cherry tomatoes, 3 apricots, and 1/4 cup cilantro and plate over 4 cups mixed greens.
- Once the shrimp are finished cooking, plate them over the salad and top with edible flowers.
- For the dressing, pulse 1 avocado, the juice from 1 lime, 1/4 cup extra virgin olive oil, 2 cloves garlic, and sea salt to taste in a blender or food processor on high for about 1 minute or until completely pureed.
Organic edible flowers are a very under-recognized source of nutrition, though they are essentially the same as herbs commonly used in cooking. For example, dandelions contain antioxidants and flavonoids, including 400% of the beta carotene found in broccoli. Dandelions are also high in vitamins such as folic acid, riboflavin, pyroxidine, niacin, and vitamins E and C. According to Mercola, "Violets contain rutin, a phytochemical with antioxidant and anti-inflammatory properties that may help strengthen capillary walls. Rose petals contain bioflavonoids and antioxidants, as well as vitamins A, B3, C and E. Nasturtiums contain cancer-fighting lycopene and lutein, a carotenoid found in vegetables and fruits that is important for vision health. Lavender contains vitamin A, calcium and iron, and is said to benefit your central nervous system. Chive blossoms (the purple flower of the chive herb) contain vitamin C, iron and sulfur, and have traditionally been used to help support healthy blood pressure levels."