From the October/November 2018 issue
Serves 4

Ingredients

For the salad:

  • 1 large head cauliflower, cored and cut into florets
  • 1/2 medium red onion, thinly sliced
  • 2 TBSP extra-virgin olive oil, divided use
  • 1 tsp ground turmeric
  • 1/2 tsp curry powder
  • Sea salt, to taste
  • 1 pound raw peeled and deveined shrimp
  • 1 cup red grapes, halved
  • 1/4 cup finely chopped fresh parsley

For the dressing:

  • 2 TBSP tahini
  • 2 TBSP fresh lemon juice
  • 1 TBSP extra-virgin olive oil
  • 1 TBSP maple syrup
  • 1/4 tsp curry powder
  • Water, as

You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: