Serves Four

INGREDIENTS

Bowls:

• 2 heaping tablespoons coconut oil

• 2 bunches asparagus, chopped (tough ends discarded)

• 2 bunches Swiss chard leaves and stems, chopped

• 1-inch fresh ginger, minced

• 2 cloves garlic, minced

• 1 teaspoon each ground cumin and cinnamon

• Sea salt and black pepper, to taste

• ¼ cup water

• 1 lb raw peeled medium shrimp

• 1 large cucumber, chopped

• 1 cup Kalamata olives, chopped

• 4 small avocados, chopped

• 1 bunch mint, chopped

• 3 scallions, thinly sliced

Lime Cashew Dressing:

• 2 heaping tablespoons un

• sweetened cashew butter

• 1 large lime, juiced

• ½ teaspoon onion powder

• Sea salt and black pepper, to taste

• ¼ cup water

DIRECTIONS

Add coconut oil to a large pot over medium heat. When hot, add asparagus, chard, ginger, garlic, dry seasonings, and water. Cover and cook for 6 minutes or until asparagus is tender-crisp. Stir in shrimp and cook for 4 minutes or until heated through. Set aside.

Whisk all of the Lime Cashew Dressing ingredients in a small bowl until smooth. Set aside.

Serve cooked veggies and shrimp in bowls. Top with cucumber, olives, avocados, dressing, mint, and scallions.

NOTE: Store any leftover Lime Cashew dressing in an airtight container in the refrigerator for up to 7 days.

Enjoy!