1/2 lb shrimp
pinch black truffle salt
1 tablespoon orange infused olive oil
1 clove garlic, smashed and chopped
1 handful kale, coarsely chopped
1 handful spinach, coarsely chopped
8 cherry tomatoes, quartered
2 tablespoons feta cheese
1 oz red onion, chopped
1 can canelli beans, rinsed
4 tablespoons olive oil
4 tablespoons lemon juice
salt and pepper
In a bowl, mix shrimp with black truffle salt, orange infused olive oil, pepper and set aside.
In another large bowl, smash garlic with a pinch of salt. Then smash the avocado to a rough paste. Add 3 tablespoons lemon juice, 2 tablespoons olive oil. Mix in the kale until coated.Mix in the spinach till coated. Add the remaining ingredients and mix till coated.
Heat pan on medium high heat and cook shrimp on both sides until it turns pink and liquid has evaporated.
Plate the salad and top with shrimp.