Rockin’ Shrimp Rainbow Salad

3-4 cups each thinly sliced, cross-chopped white &purple cabbage (discard cores, outer leaves)
2 cups fresh arugula (or fresh baby spinach), coarsely chopped
1 large sweet red or orange pepper (organic), chopped medium
1⁄4 cup scallions, green tops only, minced
1 large mango, peeled and chopped finely
1⁄4 cup fresh cilantro, minced (okay to use tender stems)
1/2 cup sunflower seeds
Juice of 2-3 limes (about 2 Tbsp)
1/3 cup extra virgin olive oil
Sea salt liberally
Ground pepper to taste (light)
1.5 lb. pre-cooked chopped shrimp (or protein of your choice)

Mix all ingredients together and blend well (easiest with your hands so you can knead and squeeze the cabbage to tenderize and marinate it for a full five minutes). Ideally, refrigerate at least 2 hours before serving and then allow to warm up a bit for maximum flavor. The fruit juice mixes in and sweetens the dressing – delicious!

GF/DF/Paleo