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

attempt from :34.231.21.123
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today