Dressing: compile, the 7 1/2 tablespoons of coconut cream, 1.5 teaspoons of lime zest, 1.5 tablespoons of lime juice, 3.5 teaspoons officious, 3/4 teaspoon of grated ginger, half teaspoon of grated garlic in a blender.

For the salad: Take the green apple and cut out the inside and chop into batons (Wedges). Dip the batons in the 1/4 teaspoon of lemon juice (to avoid the browning of the apple). I would probably use a tart apple, like Granny Smith.

Chop up the 2 green onions the 1/4 cup mint leafs and the 1/4 cup chopped coriander.

Once you’ve mixed greens together, toss gently with about 3/4 of the salad dressing made.

To serve, drizzled the rest of the dressing onto the salad.

Optional- add about a 1/2 cup of fresh large shrimp.