A vibrant and healthy Easter salad featuring chopped kale, red onion, alfalfa sprouts, roasted kabocha squash, Brussels sprouts, baby bella mushrooms, seaweed shirataki noodles, beets, sunflower seeds, and wild shrimp poached in lemon and peppercorn. Topped with a creamy balsamic dressing made from almond milk yogurt, balsamic vinegar, coconut aminos, lemon, and MCT oil. This dish is colorful, delicious, and perfect for a light lunch.
