1 Pure Flavor® Alonna™
Canary Melon
1 lime, juiced
1 lb shrimp, peeled and deveined
2 tsp chili powder
2 tsp cumin
2 tsp granulated garlic
1 tbsp avocado oil
¼ cup plain Greek yogurt
¼ cup salsa verde
1¼ cup brown rice, cooked
½ cup pico de gallo
¼ cup cilantro
Salt and pepper, to taste
Microgreens, for garnish
Prep Time: 15 min
Cook Time: 5 min
Servings: 2
1 In a medium bowl, mix together shrimp, chili powder, cumin, garlic, salt, and pepper.
2 Heat a large skillet over medium-high heat and add oil. Add in shrimp and sear on each side for 2 minutes.
3 Halve the melon, scoop out the seeds, and dice into small cubes.
4 In a small bowl, whisk together yogurt, salsa verde, and lime juice.
5 Add rice to a serving bowl. Top with melon, shrimp, pico de gallo, and cilantro.
6 Garnish with microgreens and serve with salsa verde yogurt sauce. Enjoy!
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