Taco Salad with Shrimp

1: Prepare all vegetables by washing and cutting them as needed.

2: Sauté the peppers and mushrooms until tender.

3: Assemble the salad by combining kale, shredded cabbage, zoodles, sautéed peppers, mushrooms, and roasted eggplant in a bowl.

4: Add the avocado and wild shrimp that has been seasoned with paleopowder.

5: Mix Greek yogurt and chipotle sauce together for the yogurt dressing.

6: Drizzle the yogurt sauce over the salad along with lime juice and coconut aminos.

7: Serve with Siete chips on the side.