Hump Day Eats: HARISSA sautéed shrimp and CILANTRO CASHEW PESTO POTATO SALAD! If…
Hump Day Eats: HARISSA sautéed shrimp and CILANTRO CASHEW PESTO POTATO SALAD! If I could make this bowl appear in front of me all over again I would do it ? SO GOOD. I decided to make some potato salad today, and was struggling with the dressing decision…I decided to go the pesto route because I haven’t made any in a while. Soooo I made a twist on my cilantro pesto and used cashews instead of pumpkin seeds…WINNER! Happy Wednesday! How is everyone’s week going? Are you a potato salad fan? •
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Deets: steamed kale, roasted tomatoes, boiled mini potatoes (bring to a boil in water and reduce to medium for about 12 minutes) topped with this pesto. ➡️Wild shrimp: pat dry, season with salt, pepper, harissa seasoning and @primalpalate new bae seasoning (could also sub with a bit of some chili powder, paprika, cayenne and allspice), and sautéed in coconut oil on medium high for 2-3 mins per side. When you flip, add a few dashes of hot sauce and coconut aminos. ➡️Pesto: one head cilantro (about 2 cups), 1 clove garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/8 teaspoon red pepper flakes, 1/4 teaspoon pepper, 1/3 cup olive oil and 1/3 cup raw cashews. Process in food processor until smooth. •
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